Quite often, a good hit of heat puts just the right finishing touch on a dish. This is that hit of heat. If you like more garlic flavour, rather than steeping the garlic overnight, stir it into the oil at the very end just after removing it from the heat. If you add it much earlier, there’s a good chance it’ll burn.
Time: 10 minutes (plus resting time)
Serves: 50
Ingredients:
250g grapeseed oil (or other neutral-tasting oil)
20g Szechuan peppercorns
15g garlic – finely chopped or grated
20g crushed red pepper flakes
5g kosher salt
Preparation:
Place the oil in a suitable bowl, stirring in the peppercorns and garlic. Cover and let stand overnight.
Strain the oil mixture into a small pot, discarding the peppercorns and garlic.
Stir in the pepper flakes and salt, then place on medium-low heat. Remove from heat when the oil begins to bubble.
Let cool and store refrigerated.