Jing Gao’s Sichuan Chimichurri Recipe

If you would like to make a recipe for Sichuan pepper oil adapted from “The Book of Sichuan Chili Crisp: Spicy Recipes and Stories From Fly by Jing’s Kitchen” (Ten Speed Press):

Toast 2 tablespoons of whole Sichuan peppers in a frying pan over low heat, stirring, until they release their fragrance, about 2 to 3 minutes (be sure not to burn). Using a mortar and pestle or spice grinder, grind to a coarse powder. Transfer to a heatproof container and set aside.

In a wok or frying pan over medium-high heat, warm 1 cup of neutral oil (such as grapeseed) to 250 degrees. Once the oil is at temperature, pour it slowly over the toasted Sichuan pepper, stirring well. Set aside to cool, then transfer to an airtight jar. “You’ll want to wait a couple of days before using it, because its flavor will develop over time,” writes Gao. Store in a cool, dark place for up to a month. Makes 1 cup.

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