135 minutes
This flavorful, aromatic oil is a great way to add a spicy kick to your dishes.
teaspoons
0.25 inches
0.25 inches
Bird’s-Eye Or Thai Chiles, fresh
each
cups
1. Combine Ingredients
Combine the smoked paprika, thyme sprigs, rosemary sprigs, bird’s-eye or Thai chiles, and olive oil in a small saucepan.
2. Heat Mixture
Place the saucepan over medium heat. Heat the mixture gently, stirring occasionally. The smoked paprika will start to dissolve, and the oil will just begin to sizzle. Do not overheat the oil.
3. Cool Mixture
Remove the saucepan from the heat and allow the mixture to cool completely.
4. Store Oil
Transfer the cooled oil into a small jar or bottle and seal it tightly. Store in the refrigerator for up to two weeks.
Comments (0)