Sichuan Chili Oil
The hallmark of Sichuan chili oil is a balance between là—the concentrated heat from dried chiles—and má—the numbing effect of Sichuan peppercorns.
Gather Your Ingredients
Before You Begin
Asian chili powder is similar to hot red pepper flakes but is milder and more finely ground. A Sichuan chili powder is preferred, but Korean red pepper powder, called gochugaru, is a good alternative.
Instructions
1.
Place chili powder, sesame seeds, half of peppercorns, and salt in heatproof bowl. Heat oil, ginger, bay leaves, star anise, cardamom pods, and remaining peppercorns in small saucepan over low heat. Cook, stirring occasionally, until spices have darkened and mixture is very fragrant, 25 to 30 minutes. Strain oil mixture through fine-mesh strainer into bowl with chili powder mixture (mixture may bubble slightly); discard solids in strainer. Stir well to combine. Once cool, transfer mixture to airtight container and let stand for at least 12 hours before using. (Oil can be stored at room temperature for up to 1 week or refrigerated for up to 3 months.)
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