Chili oil is simple to make and is often used in the Chinese kitchen. Once you have filled a bottle, you can use it many times over again. One bottle can last for over a year if you use if often.
- ¾ cup (175 ml) peanut oil
- 1 tablespoon sichuan peppercorns
- 2 dried chillis (sliced)
Heat a wok pan and add oil, peppercorns and chilies. Cook on low heat for 10 minutes. After that, allow it to cool and store it in a covered jar for 2-3 days. Remove the chili peppers and peppercorns from the oil. After that, store the oil in a tightly sealed jar and keep in a cool place for up to 6 months.