Sichuan Chili Oil
This Sichuan Chili Oil contains Sichuan peppercorns which give it a unique numbing and tingling sensation. I remember my mom making this when I was a kid and our whole house would smell like chiles. We would have to open all the windows, otherwise everyone would be coughing. This recipe takes only 15 minutes to make and you can keep it in your fridge for two weeks.
Ingredients
- 1 cup neutral oil
- ½ cup Chinese dried peppers (crushed into small pieces)
- 2 tablespoons Sichuan peppercorns (cracked)
- 1 tablespoon toasted sesame oil
Instructions
- Place the Sichuan peppercorns and Chinese dried peppers in a heat-resistant bowl or saucepan.
- In a wok or small saucepan, heat the oil to around 340℉ over medium-high heat. This should only take a few minutes if you have a good stovetop.
- Pour the hot oil over the chiles, then quickly stir everything so the oil thoroughly coats them. Let the oil sit for at least 15 minutes to allow the flavors to come out.
- Finally, stir in 1 tablespoon of toasted sesame oil. Use it immediately, or store it in a sterilized jar or airtight container in the fridge for up to 3 months.
Nutrition
Calories: 2537kcalCarbohydrates: 95gProtein: 15gFat: 246gSaturated Fat: 20gPolyunsaturated Fat: 73gMonounsaturated Fat: 148gTrans Fat: 1gSodium: 112mgPotassium: 2478mgFiber: 39gSugar: 49gVitamin A: 31443IUVitamin C: 37mgCalcium: 142mgIron: 9mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!