This spicy oil, adapted from our Cook the Book Club [1] pick Italian Grill [2], is terrific drizzled over grilled veggies or fish, pasta dishes, flatbreads [3] and pizzas. We used one of our favorite ingredients, smoked paprika, to add flavor and nuance to our new kitchen staple.

Makes about 1 1/2 cups.

2 c. good olive oil
5 jalapeno peppers, deseeded and coarsely chopped
1/3 c. hot red pepper flakes
1 Tbls. smoked sweet paprika [4]

In a small saucepan, combine all the above ingredients and bring just to a simmer over medium heat.

Remove from heat and pour into a heatproof bowl to let cool. Cover and refrigerate for at least 8 hours, or overnight.

Strain oil and keep refrigerated until you are ready to use. It can last up to ten days in a tightly sealed jar in the fridge.