If you would like to make a Sichuan Pepper Oil recipe adapted from “The Crisp Sichuan Chili Book: Spicy Recipes and Stories from Fly by Jing's Kitchen” (Ten Speed Press):
Toast 2 tablespoons whole Sichuan peppers in a skillet over low heat, stirring, until fragrant, about 2 to 3 minutes (be sure not to burn them). Using a mortar or spice grinder, grind to a coarse powder. Transfer to a heatproof bowl and set aside.
In a wok or skillet over medium-high heat, heat 1 cup neutral oil (such as grapeseed) to 250 degrees. Once the oil is up to temperature, slowly pour it over the toasted Sichuan pepper, stirring well. Let cool and 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,” Gao writes. Store in a cool, dark place for up to a month. Makes 1 cup.
