Our Smoked Hot Paprika comes from Spain, where rounded, spicy red chile peppers are dried in an oak wood-burning oven before being ground. It is bright red in color and tastes smoky and intensely spicy.

Lends rich red color, spice and subtle smokiness to cream-based sauces and soups

A delicious complement to poultry, pork and shrimp

Add to stews featuring beans, lentils, sausage, chicken, shrimp or other seafood for a deep, complex flavor component

Adds smoky kick when sprinkled over deviled or baked eggs

Add to vinaigrettes or infuse into olive oil and use to dress salads

Storage & handling

Store in a dry, cool place

Recipe: Spicy Fried Cabbage with Bacon, Onion, and Garlic

Ingredients

• 6 slices of bacon, chopped
• medium onion, diced
• 3 cloves garlic, minced
• 1 medium head of green cabbage (about 2 lbs), cored and chopped
• 1/2 teaspoon 1890 Smoked Hot Paprika
• 1 tsp 1890 Roasted Garlic Pepper Salt
• 1 tablespoon 1890 Serrano Honey Vinegar
• Chopped parsley (optional, for garnish)

Directions

Cook the bacon:

In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the skillet.

Sauté the onions and garlic:

Add the diced onion to the skillet and cook in the bacon fat for 3-4 minutes, or until softened. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

Cook the cabbage:

Add the chopped cabbage to the skillet and toss to coat it in the bacon fat. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until the cabbage is tender and slightly caramelized.

Season the dish:

Stir in the smoked hot paprika roasted garlic pepper salt. Add the serrano honey vinegar for a tangy kick. Adjust seasoning to taste.

Combine and serve:

Return the crispy bacon to the skillet and mix it into the cabbage. Garnish with chopped parsley if desired, and serve hot as a side dish or main course.