Paprika or Chilean Color is the heart and soul of the Chilean cuisine, similar to the sofrito for other cultures. Use it to sauté onions at the beginning of any Chilean dish.
Store in the fridge and omnipresent. Some of the dishes they start with the melting of the Chilean Color are winter soups like Porotos con Riendas (bean and spaghetti soup), Charquicán (winter squash and potato stew) and so many more. Also, it can be a finishing touch.
Visit our collection of Chilean recipes here.Print
The Chilean sofrito o starter fat for many dishes.
- 1 cup, 190 grams shortening
- 1 tablespoon sweet paprika or chili
- 1 tablespoon merkén (Chilean smoked chili, available at Amazon)
- 2 cloves garlic, peeled, optional
- In a small saucepan or skillet, over medium heat, melt the shortening. If you want, add the garlic and let fry 1 minute, remove and discard.
- Add the peppers and lower the heat to low, cook, stirring for 2 minutes.
- Allow to cool in the same pot, it will solidify or transfer to a glass jar, you can strain if desired. Keep refrigerated.
Keywords: chilean color, chilean sofrito