Sichuan Chilli Oil

5 mins
Serves 1
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Directions

  1. 1Toast the dry red chillies at 120°C for 2-3 minutes.
  2. 2Toast the dry red chillies at 120°C for 2-3 minutes.
  3. 3Toast the dry red chillies at 120°C for 2-3 minutes.
  4. 4Remove the stems and seeds from the chillies.
  5. 5Remove the stems and seeds from the chillies.
  6. 6Remove the stems and seeds from the chillies.
  7. 7Cut them into smaller chunks.
  8. 8Cut them into smaller chunks.
  9. 9Cut them into smaller chunks.
  10. 10Grind the chillies into a mixture of powder and flakes.
  11. 11Grind the chillies into a mixture of powder and flakes.
  12. 12Grind the chillies into a mixture of powder and flakes.
  13. 13Heat peanut oil to 180°C.
  14. 14Heat peanut oil to 180°C.
  15. 15Heat peanut oil to 180°C.
  16. 16Add Sichuan peppercorns, cinnamon, star anise, bay leaf and cloves to the oil and cook for a couple of minutes at 180°C.
  17. 17Add Sichuan peppercorns, cinnamon, star anise, bay leaf and cloves to the oil and cook for a couple of minutes at 180°C.
  18. 18Add Sichuan peppercorns, cinnamon, star anise, bay leaf and cloves to the oil and cook for a couple of minutes at 180°C.
  19. 19Remove the solids from the oil.
  20. 20Remove the solids from the oil.
  21. 21Remove the solids from the oil.
  22. 22Let the oil cool to 120°C.
  23. 23Let the oil cool to 120°C.
  24. 24Let the oil cool to 120°C.
  25. 25Crush garlic.
  26. 26Crush garlic.
  27. 27Crush garlic.
  28. 28Add the chillies, garlic and a generous amount of salt to a bowl.
  29. 29Add the chillies, garlic and a generous amount of salt to a bowl.
  30. 30Add the chillies, garlic and a generous amount of salt to a bowl.
  31. 31Add the oil gradually to the chilli mixture.
  32. 32Add the oil gradually to the chilli mixture.
  33. 33Add the oil gradually to the chilli mixture.
  34. 34Mix well.
  35. 35Mix well.
  36. 36Mix well.

Ingredients

  • 3 parts ancho chillies
  • 3 parts ancho chillies
  • 3 parts ancho chillies
  • 1 part arbol chillies
  • 1 part arbol chillies
  • 1 part arbol chillies
  • 1 cup Sichuan red peppercorn
  • 1 cup Sichuan red peppercorn
  • 1 cup Sichuan red peppercorn
  • 2 sticks cinnamon
  • 2 sticks cinnamon
  • 2 sticks cinnamon
  • 2 pieces star anise
  • 2 pieces star anise
  • 2 pieces star anise
  • 1 leaf bay leaf
  • 1 leaf bay leaf
  • 1 leaf bay leaf
  • 5 pieces clove
  • 5 pieces clove
  • 5 pieces clove
  • 1 cup peanut oil
  • 1 cup peanut oil
  • 1 cup peanut oil
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 generous amount salt
  • 1 generous amount salt
  • 1 generous amount salt
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame oil

Equipment

panspice grinder