Most Epic Sichuan Chili Oil

Having experimented a few recipes and travelled China to sample variations - this final masterpiece will get you and your friends hooked!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whilst step 3 & 4 is happening - prepare all the goodness that will go into the chili oil. - Toast the sesame seeds until golden brown - Toast the peanuts and cool down, then grind with pestle & mortar. - Blend the dried Sichuan chillis in a blender into flake consistency - Measure out the Sea Salt

Step 2

Mix the chili oil solids thoroughly and distribute into mason jars to make sure they are about 2/3 to 1/2 full. You should have plenty of solids for a proper chili oil!

Step 3

Heat both oils to around 150c in a pot - use a temperature probe, if you have one! Place the wet aromatics and steep with gentle frying for around 45mins...The ingredients should gently sizzle and wilt but not crispen or burn!

Step 4

After 45mins, remove the wet aromatics and place the dry aromatics ideally in a metal sieve or metal colander so easy to remove at the end. Steep them in same oil and temperature for about 10mins. Again, carefully monitor the oil temperature to maintain it at 150c or so. You should hear and see a sizzle but but not smoke.

Step 5

Once you finished the steps 3 & 4 of flavouring the oils, strain the oil and keep it in the pot for now as you may need to reheat it gently in a minute.

Step 6

Separate the chili oil solids into jars as little as 2/3 full to 1/2 full...the latter being the better option!

Step 7

Ensure that the oil is piping by reheating it to 160c. And with all of your precious chili oil solids nicely mixed together and separated into jars, pour the hot oil on top of the ingredients in the jars. You should see and hear a sizzle but not smoke! Don't burn your precious ingredients in this last step! If oil is too hot, wait for it to cool a little before pouring.

Step 8

Once your jars are nicely topped to the rim with oil, the sesame seeds will float up and that is expected - they will always float! Now add 2 tbsp of chinese black vinegar into each jar and stir through. Be careful with all the bubbling at this stage as the cold liquid will react with hot oil and sizzle vigorously.

Step 9

Cool down and close with lids and store up to 6 months in pantry. Depending on your addiction levels after trying it - it may not last even a month!