Name: Sichuan Chili Oil
Total time: 1 h 15 min
Yield: Makes about ¾ cup
Cuisine: AsianChinese
Ingredients: 1/2 cup peanut or vegetable oil; 2 tablespoons red pepper flakes; 1 tablespoon Sichuan peppercorns; 2 teaspoons smoked paprika; 2 garlic cloves , smashed and peeled; 1 (½-inch) piece ginger , smashed; 1 cinnamon stick; 2 tablespoons toasted sesame oil

Why This Recipe Works

For a beautiful bright-red chili oil with balanced heat and savory complexity, we bloomed a mix of spicy red pepper flakes, numbing Sichuan peppercorns, and aromatic smoked paprika in hot oil. Fresh garlic and ginger, a cinnamon stick, and a glug of toasted sesame oil added vibrant layers of flavor.

Before You Begin

Note that you may need to mail-order the Sichuan peppercorns, but they can also be found in Chinese grocery stores. There's no need to peel the ginger. Make sure to use toasted sesame oil here.

Instructions

Heat peanut oil in small saucepan over medium heat to 350 degrees. Off heat, add pepper flakes, peppercorns, paprika, garlic, ginger, and cinnamon stick. Let come to room temperature, about 1 hour. Strain oil mixture through fine-mesh strainer into jar; discard solids. Stir in sesame oil. (Oil can be stored at room temperature in airtight container for up to 3 weeks or refrigerated for up to 3 months.)