We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.
Cooks' note:
Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.
Recipe information
Total Time
30 min
Yield
Makes about 1/4 cup
Ingredients
2 teaspoons Sichuan peppercorns
1/4 cup peanut oil
Special Equipment
an electric coffee/spice grinder
Preparation
Step 1
Pulse peppercorns in grinder until coarsely ground.
Step 2
Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.
