Sichuan Chili Oil

Here's a Bon Appetit recipe I made: Sichuan Chili Oil. It is deeelicious. I always ask for chili oil when I'm out for dim sum. This tastes a little different, but lovely to have at my disposal.

I got this little box of Sichuan Peppercorns last winter on my trip to Santa Fe. It's the one exotic thing I could think of to seek at Whole Foods. They had it. It's been a little banged around in the cupboard over the months.

The recipe calls for a ton of Sichuan peppercorns and even more hot pepper flakes. Since I only had a tiny bag of the peppercorns (which are apparently not pepper/capsicum at all, it's a misnomer), I guessed the ratio of pepper flakes... a few scoops from the bulk bin.

The other part of the recipe is an infused oil, simmered for hours with spices, ginger, and garlic.

The two dry ingredients mixed together, ready for a hot oil bath. There's also some salt and soy sauce involved at this point.

The infused oil is added. Mine didn't foam up, which the recipe suggested was a good sign. Bah!

Leftover spices.

The chili oil is good! I store the oil in a dedicated mason jar in the fridge, and I love mixing it with some Shoyu for dipping or drizzling. It does have a very distinctive flavor, so I use it only in items I really want to taste like Sichuan peppercorns. These include ramen and Trader Joe's Gyoza.

Pork Gyoza Potstickers from Trader Joe's. Only 6 minutes from frozen to plate!

Homemade condiments are exciting, don't you think? Do you like chili oil? It's one of those things I never imagined could be made at home. Like shoes.