| Yield: 48 | Time: 1 hour and 15 minutes |

Ingredients

3 cups neutral oil

5 star anise

1 cinnamon stick (preferably cassia cinnamon)

2 bay leaves

3 tablespoons Sichuan peppercorns

2 black cardamom pods 

1 tablespoon dried ground ginger

2 teaspoons cloves 

3 cloves garlic, crushed

1-2 shallots, halved

1 1/4 cup Sichuan chili flakes 

1 - 2 teaspoons salt (to taste)

Preparation

Place oil and aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. 

Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225° F and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, take it off the heat until it cools down. If you are not achieving small bubbles, you can slowly move the temperature to 250° F, but 200-225° F is safest to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.

When the garlic and shallot get brown all over, remove them from the oil so they don’t burn.

While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. 

The oil should be between 225-250° F when pouring over the chili flakes. If you like a darker color, opt for 250° F. If your chili flakes are already super roasted, you may want to be closer to 225° F.

When your oil is at the correct temperature for your chili flakes, pour it through a fine meshed strainer over the chili flakes in a heatproof bowl. Stir to evenly distribute the heat of the oil.

Stir in the salt, and allow the chili oil to cool.

Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.

Zero-waste tips

• Don’t let the brown shallots and garlic go to waste. They are delicious on toast and make a tasty treat.

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