Color chilena (Paprika oil)
This oil is very popular in Chilean cooking as it keeps indefinitely
- Heat the oil or lard in a saucepan and add the garlic cloves.
- Sauté over a low to medium heat until the garlic cloves are brown, then remove them from the pan and discard.
- Away from the heat, stir in the paprika until it is mixed well with oil.
- Cool and pour into a sterilised bottle.
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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