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Fuchsia Dunlop's Spicy Chili Oil

Spicy Chili Oil
(recipe slightly adapted from the Every Grain of Rice cookbook by Fuchsia Dunlop)
Makes approximately 2 cups



2 cups plus 2 TB (500 ml) cooking oil

2 ounces (50g) Sichuanese or Korean ground chillies. You can use cayenne peppers for an added punch.

1 tsp sesame seeds

Small knob (1 inch) piece of organic ginger, unpeeled, crushed



Heat the oil over a high flame to about 400°F (200°C), then leave for 10 minutes to cool to around 275°F (135°C).

Place the ground chillies, sesame seeds, and ginger in a heatproof bowl. Have a little cool oil or a cupful of water on hand.

When the oil has cooled to the right temperature, pour a little on to the chillies; it should fizz gently and release a rich aroma. Pour over the rest of the oil and stir. If you think the oil is too hot and the chillies are likely to burn, simply add a little cool oil to release the excess heat. Do, though, make sure that the oil is hot enough: without the fizzing, it won't generate the fragrance you need.

When the oil has cooled completely, pour into a jar, seal the lid, and store in a dark, cool place. Leave it to settle for at least a day before using.