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Toasted Paprika Chile Oil

Yield: Yields a scant 1 cup.


  • 1 Tbs. sweet Hungarian paprika
  • 1 Tbs. dried red chile flakes
  • 1 cup canola oil

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 126
      Fat Calories (kcal): 125
      Fat (g): 14
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 0


  • In a small saucepan, combine the paprika, red chile flakes, and oil. Heat on medium low until the oil just barely comes to a simmer. Simmer until the paprika darkens (but don’t let it burn), 1 to 2 minutes. Remove the pan from the heat and let it cool to room temperature.Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to two weeks.

Drizzle on grilled pizza or flatbread, grilled rib-eyes or other steaks. Or add to stir-fry sauces or Asian marinades.


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