Chili Oil

For the infusion:

• 3 slices ginger
• 3 cloves garlic, smashed
• Whites of 2 scallions, cut into 1" long pieces and halved lengthwise
• 1 whole star anise
• 1 small piece cinnamon (1 inch or so)
• 1 bay leaf (optional)
• 1 tsp sichuan peppercorns, cracked
• 1 c. neutral oil (canola, etc)

For the peppers:

• ~20 thai pappers, diced fine. Remove about half the seeds (remove them all for a milder sauce, leave more in for hotter)
• 1 tsp. kosher salt
• 1 tsp. sugar

To finish

• 1 tsp. sweet paprika (or smoked if you want a smoky sauce)
• 1 tsp. toasted sesame seeds
• 1 tsp. toasted sesame oil
• 1 tsp. chinkiang (Chinese black vinegar)
• 1 tsp. soy sauce

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Place peppers/salt/sugar on a paper towel for ~2 hours to remove some of the excess moisture.  Transfer to a heat-resistant container with room for the oil.

Place infusion ingredients in a sauce pan over medium heat. Heat until the aromatics become fragrance and the oil shimmers (~240°F). Remove from heat and immediately pour through strainer over the peppers. They may sizzle and pop. Stir gently and allow to cool below 100°F.

Add finishing ingredients and transfer to an airtight container. Store in refrigerator up to 3 months.

Variations:

For a less Chinese, more Southeast Asian style, change the infusion to simply garlic and oil. Change the finishing ingredients to paprika, sesame seeds, sesame oil, and 1 tsp. fish sauce (no vinegar or soy).

For brighter color and more depth of flavor, omit the paprika and add 2 Tbsp. gochugaru or Chinese pepper flakes to the pepper mixture.

If you have dried peppers instead of fresh, use about 1/3 c. dried thai peppers. Remove seeds as you would with fresh.

If you don't have chinkiang, substitute 1/3 part balsamic:2/3 part rice wine vinegar. Chinkiang is available at Asian markets (e.g YZ Mart) and online.