Fiery Sichuan Chili Oil

1. Prepare and grind the dried chiles

Cut open the dried árbol chiles, chiles japones, and Kashmiri red chiles, shaking out the seeds to reduce bitterness. Use kitchen shears for this, then grind the chiles into flakes with a spice grinder. Place the ground chiles in a large heatproof bowl or pot that can hold at least 4 quarts.

2. Mix the ground chiles with other ingredients

Mix the ground chiles with chopped peanuts, sliced ginger, star anise, split cardamom pods, Sichuan peppercorn, mushroom powder, sugar, salt, cumin, MSG (if using), and black pepper.

3. Cook shallots in oil

Heat the peanut oil in a 4-quart saucepan over high heat. Once hot, add the thinly sliced shallots and cook until they turn a light golden brown. Stir frequently to avoid burning, then strain the shallots and set them aside.

4. Cook garlic in reserved oil

Return the oil to the saucepan and lower the heat to medium-low. Add the sliced garlic and cook until it also turns light golden brown. Strain the garlic, reserving the oil.

5. Heat oil to peak temperature

Heat the reserved oil to 375°F (190°C). Carefully pour the hot oil over the chile mixture in the bowl or pot. The oil should bubble vigorously. Stir well and let the mixture cool for about 30 minutes.

6. Final mix and store

Once cooled, remove the star anise and cardamom pods, then mix in the fried shallots and garlic. Pour the finished chili oil into clean jars and store them in the fridge. The chili oil will keep for up to 3 months.