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Super Hot Szechwan Pepper Oil

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Ingredients
  Szechwan peppercorns 2 Tablespoon
  Salad oil 1⁄2 Cup (8 tbs)
Directions

In a wide frying pan over medium-low heat, heat peppercorns, shaking pan occasionally, until fragrant (about 10 minutes).
Cool.
Coarsely grind with a mortar and pestle or crush with a rolling pin.
Heat salad oil until hot; pour over peppercorns, then stir in paprika and red pepper.
Cool.
Strain oil, discarding peppercorns.
Store in a covered jar at room temperature.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish

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