Color chilena (Paprika oil)

This oil is very popular in Chilean cooking as it keeps indefinitely

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 ml vegetable oil
• Garlic cloves, to taste, peeled and left whole
• 6 tablespoons sweet paprika

Method

1. Heat the oil or lard in a saucepan and add the garlic cloves.
2. Sauté over a low to medium heat until the garlic cloves are brown, then remove them from the pan and discard.
3. Away from the heat, stir in the paprika until it is mixed well with oil.
4. Cool and pour into a sterilised bottle.

Variations

Sometimes, this is made with lard, in which case, use 450 g lard instead.

Chef's notes

Make sure that the oil is not on the heat when adding the paprika as paprika turns bitter if overcooked. If you only wish to make a little of this oil, work on the basis that you will need 1 teaspoon of paprika to 2 tablespoons of oil. You end up with less oil than you started with as the paprika absorbs a lot of it and the oil is poured into the bottle leaving the paprika behind.

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