Can I use a different chile flake instead of Aleppo chile flakes?

Yes. If you don’t have Aleppo chile flakes, use another mild-to-medium chile flake, but expect the flavor and heat level to change. Start with a little less if your substitute is hotter.

Do I need to use a mortar and pestle for the Sichuan peppercorns?

A mortar and pestle works best because it releases the peppercorns’ aromatic oils without turning them into a fine powder. If needed, you can crush them lightly in a spice grinder or with the back of a spoon.

How long does this chili oil keep?

The recipe says to refrigerate it for up to 6 months. Use a clean spoon each time and stir before serving, since the spices can settle.

What should I serve this with?

It’s a finishing oil for noodles, dumplings, rice dishes, stir-fries, vegetables, and grilled meats or tofu. A little goes a long way, so drizzle it on just before serving.

Can I make it less spicy?

Yes. Reduce the Aleppo chile flakes for a milder oil, or increase the neutral oil proportion slightly if you want a gentler heat and more subtle flavor.

Why do I need to cool it before sealing the jar?

Letting it cool uncovered helps prevent excess condensation inside the jar, which can shorten shelf life. Once it reaches room temperature, close it and refrigerate.

Recipes

Sichuan Hot Chili Oil

Name: Sichuan Hot Chili Oil
Yield: Roughly 1 cup
Ingredients: The Spice House Sichuan Peppercorns (2 teaspoons); The Spice House Star Anise Pieces (1); The Spice House Turkish Bay Leaves (1); The Spice House Toasted Sesame Seeds (1 tablespoon); The Spice House Aleppo Peppers (4 tablespoons); 1 tablespoon toasted sesame oil; 1 cup neutral cooking oil; 1 thumb-sized piece of ginger, peeled and halved

This smoky, flavorful oil is a delicious way to top off any southeast Asian dish. It will become your new favorite condiment!

Submitted by: Stephanie S. s. from Milwaukee, WI
Yield: Roughly 1 cup

Spices

Featured in this Recipe

Ingredients

2 teaspoons Sichuan Peppercorns
1 whole star anise
1 Bay Leaf
1 tablespoon Toasted Sesame Seeds
4 tablespoons Aleppo Chile Flakes
1 tablespoon toasted sesame oil
1 cup neutral cooking oil
1 thumb-sized piece of ginger, peeled and halved

Preparation Instructions:

Place the Sesame Oil, Star Anise, Bay Leaf, Chile Flakes and Sesame Seeds in a heat-safe glass jar. Crush the Sichuan Peppercorns in a mortar and pestle until fragrant and the oils are released, then place in the jar.

Heat the cup of oil in a small saucepan until it begins to bubble. Add the ginger and cook until the ginger browns around the edges. Remove from heat, discard the ginger, and very carefully pour the hot oil into the glass jar. Let the oil cool to room temperature uncovered before putting on a lid.

Store in the refrigerator for up to 6 months. Stir before each use.

More About This Recipe

Be very, very careful when pouring the hot oil! I typically place the jar on top of a washcloth to catch any oil that may not make it into the jar to avoid a mess.

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Sichuan Hot Chili Oil

Spices

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Peppercorns, Sichuan

Star Anise, Broken Pieces

Bay Leaves, Turkish

Sesame, Toasted Seeds

Chiles, Aleppo Peppers

Ingredients

Preparation Instructions:

More About This Recipe

Spices

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