Preparation

• 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.