Chilli oils

Ingredients

Directions

1. 1In a small saucepan, heat the vegetable oil over medium heat until hot but not smoking.
2. 2Add the red pepper flakes and Sichuan peppercorns to the hot oil, and stir for about 1-2 minutes until fragrant.
3. 3Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until golden.
4. 4Remove the saucepan from heat and let the oil cool slightly.
5. 5If using, stir in the soy sauce and sesame oil for extra flavor.
6. 6Strain the oil through a fine mesh sieve into a clean jar or container, discarding the solids.
7. 7Let the chili oil cool completely before sealing it up. Store in the refrigerator for up to a month.