Chili Oil 红油

Ingredients

1 cup sichuan peppercorns (~70g)

2 cup dried red pepper, with seeds. not too dry so they're still edible (~60g)

4 tsp 5 spice mix

1/2 cup roasted peanuts

2 cup havista peanut oil

mason jar

Steps

1. toast sichuan peppercorns a bit, crush in mortar and pestle. add to jar
2. cut tops off red peppers, blitz in food processor to desired size, should have still notable flakes. add to jar
3. NEW add 1/2 cup roasted peanuts, chopped roughly. (maybe straight roasted peanuts? maybe my pre-made? idk)
4. add spice mix to jar and mix it up
5. heat oil to 370-400 degrees
6. put jar in sink. pour hot oil into jar. let bubble and cool until you can touch it. then put lid on