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Tuesday, December 1, 2009

homemade sichuan chili oil

Some like it hot! And some like it really hot! This is for those who like very spicy food. This oil will add incredible flavor and heat to many different dishes. Very easy to make and keeps for months if you store it in a cool, dark place.

This is referred to as numbing spicy oil, as the sichuan peppercorns leave a tingly numbing effect on the lips and tongue. Very sensual food!
Sichuan peppercorns are very unique and cannot be replaced with other peppercorns. In fact they are not even in the same family as the more familiar peppercorns. You can easily find them at reputable spice importers.

2 cups sesame oil (not toasted)
2 cups tien tsen dried chilis
1/4 cup sichuan peppercorns
1 star anise
1 cinnamon stick

in a food processor, grind down the chilis and sichuan peppercorns coarsely.  Place these into a stainless steel or cast iron skillet and pan toast a couple of minutes. Add the sesame oil and bring to simmer, lower heat and let simmer 2 minutes. Remove from heat, add star anise and cinnamon stick.  Let fully cool and store in a glass jar (plastic is a very bad idea for any food, let alone one like this!). Let the oil mature for 2 weeks before using

2 comments:

  1. wonderful idea, good use of such spices. thank you, for your continuously interesting blog, m

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  2. Actually, this is not my idea, Michael. This is a traditional chili oil from sichuan province, or at least my take on it. Very tasty!

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