How to make Chili Oil | COOKBOOK EDITION | CHINESE SPICY SMOKEY OIL (中国辣椒油)

Heat a small pan on medium-high heat.

Add 1 cup grapeseed oil to the pan.

In a pestle and mortar, crush 2 teaspoons Szechuan peppercorn.

Once crushed, add it to the oil.

Add 1 teaspoon sesame oil and 2 tablespoons white sesame seeds to the oil.

Add 4 tablespoons red pepper powder to the mixture.

Place a small piece of ginger in the oil.

Once the ginger turns brown, remove it from the oil and turn off the heat.

Allow the oil to cool down.

Store the chili oil in a mason jar in the fridge for up to six months.

Equipment Needed

Spice Level:

Dietary