Homemade spicy oil paint, in the Chinese style

Ingredients

• 480 ml of neutral oil paint (about 2 cups), for example, vegetable-based
• 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 pan over medium heat, until their aroma fills the kitchen, stirring constantly (for 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 paint in a medium-sized saucepan over low heat, until it becomes more fluid and its surface begins to shimmer.

Carefully add all the remaining ingredients to the warm oil paint. Stir gently, reducing the heat if necessary to keep the oil paint 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, oil paint is often filtered to remove any residue, which slightly clarifies it; this step is optional. Many prefer the rustic appearance of homemade oil paint, which darkens over time due to the residue.