65 minutesA spicy and flavorful Sichuan chili oil perfect for adding heat and depth to a variety of dishes.
Dried Árbol Chiles, stems removed
cups
Dried Chiles Japones, stems removed
cups
Dried Kashmiri Red Chiles, stems removed
cups
Roasted, Salted Peanuts, chopped
cups
Fresh Ginger, sliced into thin matchsticks
0.25 inches
Whole Star Anise
pieces
Red Cardamom Pods, split in half
pieces
Freshly Ground Sichuan Peppercorn
tablespoons
Porcini Mushroom Powder
tablespoons
tablespoons
teaspoons
Freshly Ground Cumin
teaspoons
MSG, optional
teaspoons
teaspoons
Peanut Oil, or any other neutral oil
cups
Shallots, thinly sliced (about 1mm thick)
cups
Garlic, thinly sliced (about 1mm thick)
cups
