Directions
- 1Toast the dry red chillies at 120°C for 2-3 minutes.
- 2Remove the stems and seeds from the chillies.
- 3Cut them into smaller chunks.
- 4Grind the chillies into a mixture of powder and flakes.
- 5Heat peanut oil to 180°C.
- 6Add Sichuan peppercorns, cinnamon, star anise, bay leaf and cloves to the oil and cook for a couple of minutes at 180°C.
- 7Remove the solids from the oil.
- 8Let the oil cool to 120°C.
- 9Crush garlic.
- 10Add the chillies, garlic and a generous amount of salt to a bowl.
- 11Add the oil gradually to the chilli mixture.
- 12Mix well.
Ingredients
- 3 parts ancho chillies
- 1 part arbol chillies
- 1 cup Sichuan red peppercorn
- 2 sticks cinnamon
- 2 pieces star anise
- 1 leaf bay leaf
- 5 pieces clove
- 1 cup peanut oil
- 4 cloves garlic
- 1 generous amount salt
- 1 teaspoon toasted sesame oil
Equipment
panspice grinder
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