This is a mouth numbing, tingling, super spicy homemade chili oil. The chili oil is filled to the brim with red pepper flakes, sichuan peppercorns (red and green!), garlic and a ton of aromatics for complexity.
Prep Time:2 minutes
Cook Time:5 minutes
Total Time:7 minutes
Yield:2 cups 1x
1 tbsp red sichuan peppercorns
2 tsp green sichuan peppercorns
2 cups neutral vegetable oil
6 tbsp red pepper flakes
2 star anise
1 3” piece of ginger, sliced into coins
1 scallion, cut into 2” pieces
1 cinnamon stick, broken into pieces
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, grated
2 tbsp sesame seeds
2 tbsp soy sauce
Grind red and green sichuan peppercorns in a spice grinder or mortar and pestle until a fine powder forms, then set aside.
Heat oil, red pepper flakes, star anise, ginger, scallion, cinnamon, bay leaf, cumin and coriander in a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently, for about 3 minutes, or until spices have darkened and are fragrant and oil is gently bubbling.
Stir in garlic and cook about 15 seconds, or until garlic just begins to turn golden.
Remove pot from heat, stir in ground peppercorns and continue to stir until oil stops sizzling. Stir in sesame seeds and soy sauce and let oil sit for at least 2 hours.
Fish out ginger slices and scallions. Transfer chili oil to a glass jar (strain the spices if desired) and refrigerate.