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Recipe Summary
prep: 5 mins
total: 20 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
1/4 cup crushed red-pepper flakes
2 tablespoons Szechuan peppercorns
2 cinnamon sticks, broken in half
1 star anise
1 cup safflower or other neutral oil
Gallery
Recipe Summary
prep: 5 mins
total: 20 mins
Yield: Makes 1 cup
Gallery
Recipe Summary
prep: 5 mins
total: 20 mins
Yield: Makes 1 cup
Recipe Summary
prep: 5 mins
total: 20 mins
Yield: Makes 1 cup
prep: 5 mins
total: 20 mins
prep:
5 mins
total:
20 mins
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 1/4 cup crushed red-pepper flakes
- 2 tablespoons Szechuan peppercorns
- 2 cinnamon sticks, broken in half
- 1 star anise
- 1 cup safflower or other neutral oil
Directions
Place red-pepper flakes in a small heat-resistant bowl or pint-size jar. In a small saucepan fitted with a candy thermometer, combine peppercorns, cinnamon, star anise, and oil over medium-low heat. Heat mixture until it registers 325 degrees on the thermometer, 10 to 12 minutes. Turn off heat and let steep 8 to 10 minutes until temperature reaches about 240 degrees. Pour through a strainer into bowl or jar with pepper flakes and let cool completely. Transfer to an airtight container or seal lid if using a jar. The chili oil can be stored in the refrigerator for up to 4 weeks.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Szechuan Chili Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Szechuan Chili Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
