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๐ŸŒถ๏ธ Sichuan Pepper, Onion and Garlic Chili Oil

Yields1 Serving

 1 medium onion (thinly sliced)
 5 cloves cloves garlic (finely chopped)
 10 g fresh ginger (finely chopped)
 2 tbsp gochugaru (or red chilli flakes)
 1 tsp chili flakes
 1 tsp Sichuan peppercorns
 ½ tsp salt
 100 ml vegetable oil (sunflower, canola or peanut)

๐Ÿ‘จโ€๐Ÿณ Directions

1

1. Roast the Sichuan peppercorns: In a dry pan, heat the peppers for 1โ€“2 minutes until fragrant. Crush them lightly.
2. Infuse the oil:
โ€ข In a small saucepan, add the oil and heat over medium heat.
โ€ข Add the onion, garlic and ginger. Cook slowly for 5โ€“7 minutes until golden and crispy. Donโ€™t burn them!
3. Prepare the bowl: Place the gochugaru, chili flakes, crushed Sichuan peppercorns, and salt in a heatproof bowl.
4. Pour the hot oil: Drizzle the oil over the spices in the bowl. If you like, you can keep the onions and garlic crispy in the oil.
5. Cool and store: Let the oil cool completely. Transfer to a clean jar. Store in the refrigerator for up to 3 weeks.

Nutrition Facts

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