Chile Oil
I use this with my "Pasta Toss" recipe which is also listed on The Spice House website.
Sichuan Hot Chili Oil
This smoky, flavorful oil is a delicious way to top off any southeast Asian dish. It will become your new favorite condiment!
Submitted by: Stephanie S. from Milwaukee, WI
Yield: Roughly 1 cup
Preparation Instructions:
Place the Sesame Oil, Star Anise, Bay Leaf, Chile Flakes and Sesame Seeds in a heat-safe glass jar. Crush the Sichuan Peppercorns in a mortar and pestle until fragrant and the oils are released, then place in the jar.
Heat the cup of oil in a small saucepan until it begins to bubble. Add the ginger and cook until the ginger browns around the edges. Remove from heat, discard the ginger, and very carefully pour the hot oil into the glass jar. Let the oil cool to room temperature uncovered before putting on a lid.
Store in the refrigerator for up to 6 months. Stir before each use.
thespicehouse.com
More About This Recipe
Be very, very careful when pouring the hot oil! I typically place the jar on top of a washcloth to catch any oil that may not make it into the jar to avoid a mess.
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