Papikra Oil
This intensely colored, flavored oil adds depth to many dishes. It can be served with bread for dipping, or drizzled on grilled vegetables and fish. We use a spicy, smoked paprika from Spain. Sometimes we add some punch with other ground chiles, such as cayenne, and change the name to Sangre del Diablo (Devil's Blood).
Ingredients
- 2 cups olive oil
- 1/4 cup paprika
- 1 tbsp salt
- 4 cloves garlic minced
Instructions
- Heat oil in a saucepan until worm.
- Stir in paprika, salt, and garlic.
- Let stand for 30 minutes, then strain through a fine sieve.
- Store in the refrigerator for 2 to 3 weeks.
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