Servings: 1 cup
Ingredients
- 1 cup avocado oil
- 1/3 cup Sichuan chili flakes
- 1 tbsp Sichuan peppercorns
- 3 star anise
- 1 cinnamon stick
- 4 cloves garlic smashed
- 1 thumb fresh ginger sliced
- 1 tsp salt
Instructions
- Place the chili flakes in a heatproof bowl and set aside.
- Heat the avocado oil in a small pot with the Sichuan peppercorns, star anise, cinnamon, garlic, and ginger over medium-low heat. Simmer gently for 8-10 minutes until the aromatics turn golden and fragrant.
- Strain out the solids, discarding them, and let the oil cool for 1-2 minutes so it's hot but not smoking.
- Carefully pour the hot oil over the chili flakes in three stages, stirring between each pour, to avoid scorching them.
- Stir in salt. Let cool completely before transferring to a jar. Keeps at room temperature for up to a month.
Notes
Makes about 1 cup. Pouring the oil in stages rather than all at once keeps the chili flakes from burning and turning bitter.
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