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Paprika Oil

This pungent, colorful oil can be used in any number of ways, from salad dressings and marinades for grilled meats and fish to dips such as allioli. Try this recipe with different types of paprika to customize the flavors in your dishes, or chilli for a fiery version. Recipe by The Culinary Institute of America

2 cups extra virgin olive oil
½ cup paprika

1. Heat the oil in a small saucepan with the paprika until approximately 150°F (65°C). Remove from the heat and allow to cool to room temperature.

2. Strain the oil into a bottle or other clean container. Store in the refrigerator or in a cool, dark area and use within 3 to 4 days.