Chili Oil

Directions

1. 1
   Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat.
2. 2
   After oil is bubbling slightly, reduce heat to medium.
3. 3
   Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat.
4. 4
   After 30 minutes, observe that the seeds and pods should be darker in color but not blackened.
5. 5
   Cool oil for 5 minutes.
6. 6
   In separate bowl, measure out the crushed red pepper flakes and salt.
7. 7
   Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer.
8. 8
   Slowly pour the oil over the red chili pepper flakes and stir well.
9. 9
   When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container.