Chinese Hot Chili Oil

1. 1

   Place the red pepper flakes, peanuts, and sea salt in a heat resistant container such as a Pyrex measuring cup and set aside.

2. 2

   Add the peppercorns and peanut oil to a medium sauce pan.

3. 3

   Fry the peppercorns over medium heat for 10 minutes.

4. 4

   The oil should not be super hot or it will scorch the red pepper flakes.

5. 5

   You should just see a steady stream of bubbles coming off of the peppercorns.

6. 6

   Remove the oil from the heat and let sit for a few minutes and then strain the hot oil onto the pepper flakes and peanuts, removing the black peppercorns.

7. 7

   Give it a quick stir and allow to cool.

8. 8

   Once the oil has cooled, stir in the sesame oil and place in a storage container.

9. 9

   This chili oil works well with my stirfry mother sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.