Sichuan Chili Oil
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Add a little kick to what you're making.
WHY THIS RECIPE WORKS
For a beautiful bright-red chili oil with balanced heat and savory complexity, we bloomed a mix of spicy red pepper flakes, numbing Sichuan peppercorns, and aromatic smoked paprika in hot oil. Fresh garlic and ginger, a cinnamon stick, and ... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Note that you may need to mail-order the Sichuan peppercorns. There's no need to peel the ginger. Make sure to use toasted sesame oil here.
Heat peanut oil in small saucepan over medium heat to 350 degrees. Off heat, add pepper flakes, peppercorns, paprika, garlic, ginger, and cinnamon stick. Let come to room temperature, about 1 hour. Strain oil mixture through fine-mesh strainer into jar; discard solids. Stir in sesame oil. (Oil can be stored at room temperature in airtight container for up to 3 weeks or refrigerated for up to 3 months.)