Homemade Chinese chili oil

Ingredients

• 480 ml of neutral oil (about 2 cups), for example, vegetable oil
• 120 ml of chili flakes (1/2 cup)
• 2 to 3 whole dried chili peppers (ancho, guajillo, or Thai – the latter provides a very intense flavor)
• 1 teaspoon of Sichuan peppercorns (optional)
• 1 to 2 teaspoons of finely ground, strong paprika

If you want a smoky flavor, grill the whole hot peppers and the Sichuan peppercorns separately in a dry frying pan over medium heat, until their aroma fills the kitchen (about a few minutes). Chop the hot peppers if using (or cut them with scissors, or crush them with a mortar and pestle). Set aside.

Heat the oil in a saucepan over medium-high heat until it becomes more fluid and begins to shimmer on the surface.

Carefully add all the remaining ingredients to the hot oil. Stir gently, reducing the heat if necessary to keep the oil simmering.

Remove the peppers from the heat as soon as they turn black, and allow the oil to cool (the peppers will sink to the bottom).

In more upscale restaurants, the oil is often filtered to remove any sediment, which makes it slightly clearer; however, this step is optional. Many prefer the rustic appearance of homemade oil, which darkens over time due to the sediment.