Simple Four Ingredient Sichuan Chili Oil

Numbing like Novocaine, spicy, flavorful and addictive. Say hello to a condiment perfect for the IF lifestyle

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50 grams a week is perfect for 1 person/week
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I like to add bay leaf in my oil infusion as well. Be as creative as you want!
  1. Put your heatproof container in the sink just in case you spill any oil as you pour into your chili mixture.
  2. Open some window and turn on your kitchen fan.
  3. Toast the peppercorns (along with star anise if you have it) over medium heat for a few minutes until fragrant.
  4. Pour the oil over the peppercorns and let it infuse for a few minutes at medium temperature.
  5. Strain everything out and discard before any burning occurs.
  6. Turn up the heat and let the oil get to the smoke point (400°F).
  7. Turn off the heat and quickly pour the hot oil over the chili flake mixture and stir furiously with the wooden chopstick. The oil will furiously bubble and expand the moment it comes into contact with the chili flakes.
  8. Add a splash of sesame oil once the oil is at room temperature. You don’t want to add too early because heat neutralizes the delicate sesame oil.
  9. Enjoy your Sichuan chili oil! It’s great on pizza, eggs, soups, crackers, bread, etc. I even cook with it when I’m looking for additional complexity.
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Two variations on how I use the chili oil
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Dried Sichuan peppercorns

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