Hot Pepper Oil
Ingredients:
2 tablespoons Szechuan peppercorns
1/2 cup salad oil
1/2 teaspoon paprika
1/2 teaspoon ground red pepper (cayenne)
Directions:
Heat the peppercorns, shaking the pan from time to time, until they are fragrant (about 10
minutes). Allow to cool. Grind the cooled peppercorns with a mortar and pestle, or crush
with a rolling pin. Heat salad oil, and pour over the peppercorns. Stir in the paprika and
red pepper. Allow to cool and strain the oil, discarding the peppercorns. Store in a
covered jar at room temperature. Makes 1/2 cup.