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Sichuan Chili Oil
Abridged from “Cook’s Country” online
Ingredients:
½ cup peanut or vegetable oil
2 Tablespoons red pepper flakes
1 Tablespoon Sichuan peppercorns
2 teaspoons smoked paprika
2 garlic cloves, smashed and peeled
1 (½-inch) piece ginger, smashed
1 cinnamon stick
2 Tablespoons toasted sesame oil
Recipe directions:
Heat oil in a small saucepan over medium heat to 350 F. Remove from heat and add all ingredients except sesame oil. Let come to room temperature, about 1 hour. Strain oil mixture through a fine-mesh strainer; discard solids. Stir in sesame oil. Store at room temperature up to 3 weeks, or refrigerated up to 3 months.
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