Name: Homemade Sichuan Chili Oil
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 servings
Cuisine: Sichuan
Ingredients: 1 bunch scallions, finely minced; 2 jalapeños, finely diced; 2.5 cups grapeseed oil; 1 (2-inch) piece ginger, peeled and finely minced; 1 tbsp whole green Sichuan peppercorns; 1.5 oz dried chile de árbol; 1/2 cup gochugaru (Korean chili flakes); 1 tbsp ground red Sichuan peppercorns; 1/4 cup sesame seeds; 5 cloves garlic, grated; 1 tbsp salt; 1 tbsp sugar

1

Finely mince the scallions.

2

Finely dice the jalapeños. For extra heat, you can leave the seeds in.

3

Pour the grapeseed oil into a medium saucepan and place over medium-high heat.

4

Peel and finely mince the ginger.

5

Using a mortar and pestle, coarsely grind the whole green Sichuan peppercorns.

6

In a food processor, pulse the dried chile de árbol until they are coarsely ground into flakes.

7

In a large, heatproof bowl, combine the gochugaru, ground chile de árbol, ground red Sichuan peppercorns, ground green Sichuan peppercorns, and sesame seeds.

8

Add the minced scallions, diced jalapeños, and minced ginger to the bowl.

9

Grate the fresh garlic directly into the bowl.

10

Add the salt and sugar.

11

Stir all the dry ingredients and fresh aromatics together to combine.

12

Once the oil is smoking hot, carefully and slowly pour it over the ingredients in the bowl. The oil will sizzle and cook the fresh ingredients.

13

Stir everything together until well combined. Allow the chili oil to cool completely before transferring to a jar for storage.