Sichuan Red Chili Oil

Chili oil is easily prepared at home and enjoyed with the dishes. It is generally reddish orange in color and tastes like chili peppers, although slightly less intense. To make it, you'll need handfuls of dried red chilis and Sichuan peppercorns.

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Course: Condiment, Dip, Sauce

Cuisine: Chinese, Sichuan, Western China

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings: Cups

Author: My Hungry Traveler

Equipment

Medium saucepan
Pint jar with lid
Mesh strainer

Ingredients

½ cup Sichuan crushed chili flakes
1 tsp Sichuan pepper, freshly ground
1¾ cup Vegetable or canola oil
1 inch Ginger root, peeled, sliced into coins and smashed
2 Bay leaf
1 Star anise (can omit)
1 small Stick cassava bark or cinnamon
3 Scallion whites, smashed
½ tsp Sichuan peppercorns
1 tbsp Toasted sesame seeds

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Instructions

Heat ginger, bay leaf, star anise, cassava, scallion whites, and Sichuan peppercorn in oil over low heat for 5 minutes. Filter all the spices out and return oil to saucepan.
Pour dry chili flakes and ground sichuan pepper into a pint canning jar with lid. Reheat oil over medium heat and carefully pour half the oil directly over the flakes. After 5 minutes, add the toasted sesame seed and ground Sichuan to the jar. Add remaining oil, cover, and shake well. Store in refrigerator.

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