Here’s the recipe for the Szechuan-Sesame Chili Oil mentioned in the last post! I’m still trying to figure out if there’s a way to get these recipes on the original post, or if I’m limited to one Yummly recipe per page.
- 2 cups neutral oil, like safflower or vegetable
- 5-10 fresh (or even dried!) chilies, like Thai chilies
- 2 Tbs red pepper flakes
- 1 tsp smoked hot paprika
- 1 Tbs whole szechuan peppercorns
- 1 1" piece of ginger, peeled and smashed
- 2 cloves garlic, peeled
- 1 scallion, root removed
- 2 Tbs sesame oil
- Cut the stems off of the chilies. (If you want an oil with little or no spice, halve the peppers and remove all seeds and membranes.)
- Heat oil with the red pepper flakes and paprika in a small pot to almost smoking. Make sure that you choose a pot that is at least a few inches taller than the height of your oil.
- REMOVE THE PAN FROM THE HEAT.
- Carefully add the chilies, ginger, scallion, and garlic to the oil. They will spit and bubble vigorously. Be safe! Add one ingredient at a time rather than throwing the lot in at once.
- Allow the oil to cool completely with the chilies and garlic.
- When cool, add the sesame oil and mix well.
- Either simply remove the scallion, ginger, and garlic, or strain well if you don't want the chili flakes in there.
- For best results, store the oil chilled. If you wind up using olive oil, it will get cloudy and viscous in the fridge. That's normal; it will clear up pretty well when you return it to room temperature.