Chinese: Sichuan Mala Hot Oil (master)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 3 cups)

Classic Sichuan flavor principle:

• Chilis
• Aromatics
• Sesame

Ingredients:

• 12 dried chili peppers, finely diced (or 3 tablespoons crushed red pepper)
• 2 green onions, finely diced (white parts only)
• 1 teaspoon salt
• ½ cup olive oil
• 1 tablespoon Sichuan peppercorns
• 2 star anises
• 1 teaspoon toasted sesame oil

Procedure:

1. Finely dice the dried whole chili peppers
2. In a heat-safe bowl, combine diced chili flakes (or crushed red pepper), green onions, and salt
3. In a small pan, saute Sichuan peppercorns and star anise in oil until brown (about 3 minutes)
4. Pour oil through a steel strainer over the ingredients in the bowl; discard star anise, but set aside cooked peppercorns
5. Stir everything in the bowl together and allow to sit overnight at room temperature
6. Store in refrigerator; stir well before using

Note: Toasted peppercorns can be used as an ingredient in other Sichuan dishes or used as a garnish