How to make Chili Oil - Restaurant Secrets - PoorMansGourmet

In a small saucepan, heat the vegetable oil over medium heat until it shimmers.

Add the minced garlic and Sichuan peppercorns (if using) to the hot oil and sauté for about 30 seconds until fragrant.

Remove the saucepan from heat and let the oil cool slightly for a minute.

In a heatproof bowl, combine the dried red chili flakes and salt.

Pour the hot oil mixture over the chili flakes and salt, stirring to combine.

Let the chili oil cool to room temperature.

Once cooled, transfer the chili oil to a clean jar or bottle.

Seal tightly and store in a cool, dark place for up to a month.

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