All-purpose Chili Oil

SKU:
Many Asian restaurants or saimin places seems to have a small jar of this on each of their table, and we figured it was high time to make some ourselves.

Adapted from seonkyounglongest.com

Ingredients

1 ½t Szechuan peppercorns (regular peppercorns are OK too)
½ cup canola oil
3-4 cloves of garlic, finely chopped
About 1T of fresh grated ginger
The white part of one green onion, finely chopped
3T red pepper flakes
1t white sugar
½t salt

What To Do

Crush the pepper corns. We use a suribachi, but any grinder will do. Toss all ingredients into a bowl that can withstand hot oil (i.e., Pyrex mixing bowl or similar).

Heat oil in a small pot. When it is hot, pour into the bowl with all the spices. Carefully. Stir and let cool. Cover when it is cooled, and you are done.

We've kept our next to the stove unrefrigerated for about a month, which is about how long it takes us to use it all and then make the next batch.

Notes

  • If you don't have specific Szechuan peppercorns, any peppercorn will be fine.
  • The original recipe also specified heating the peppercorns, but we readily admit that we are lazy and didn't do this. It still tastes fantastic over pre-made (yep, Costco BibiGo!) or homemade wonton, or drizzled into soup.
  • Do not use a metal mixing bowl.
  • Metal conducts heat very, very well. Hot oil is very hot and fingers and hands burn quite easily.
  • Do not use a Tupperware. Plastic melts. It also stains.
  • Instead use a small, Pyrex glass bowl with a plastic cover to both make and store the chili oil.

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