Red Sichuan Peppercorns
An essential ingredient in Sichuan cooking, Sichuan peppercorns give spicy Sichuan dishes their unique mouth-numbing quality. Along with spicy Chinese chilies, they create a flavor known as mala, or “numbing-spicy.” This unique taste profile is characteristic of dishes from Sichuan Province in southwestern China.
Fourth time making this recipe but the first time actually taking notes and putting it into the website.
A copy of (ChiliOil1) but with some shallots added.
Similar to: Sichuan Chile Oil (ChiliOil1)
Similar to the previous Chili Oils but with dehydrated garlic chips added to the mason jar with the chili flakes.
Similar to: Sichuan Chile Oil w/ Shallot (ChiliOil2)
Making the normal version + a bit extra to give to my father.
Similar to: Sichuan Chile Oil (ChiliOil1)
This is the base Chili Oil recipe with Grapeseed Oil substituted for the Vegetable Oil. I'm aiming for a more neutral oil flavor.
Similar to: Sichuan Chile Oil (ChiliOil1)
Similar to (ChiliOil4) this was split in to two containers; one for my father. The main difference with this one is that I toasted some of the spices before adding them to the oil.
Similar to: Sichuan Chile Oil (ChiliOil4)