Garlic Chili Oil

In a saute pan over medium heat, toast the Sichuan peppercorns for 3-5 minutes or until fragrant. Meanwhile, in a small sauce pan add the avocado oil, star anise and cinnamon stick to steep over very low heat for 6-8 minutes.

When the Sichuan Peppercorns are toasted, put them in a mortar and pestle and grind them to a coarse ground consistency and place them in a small sauce pan (preferably with a pouring lip).  To this, add chopped green onion, ginger, garlic, chili flakes, Korean chili flakes, chipotle powder, ancho powder, chili powder, kosher salt and granulated sugar.

When the star anise and cinnamon stick are done steeping, take them out and place them in the pan with all the other ingredients.  Increase the heat of the oil just a little, but do not bring it to smoke point.  Turn off the heat and SLOWLY pour the hot oil onto all the ingredients in the other sauce pan and give it a little stir.  The hot oil will toast the ingredients and infuse the oil with its flavors.  Once cooled, pour the chili oil into a clean mason jar (along with the star anise and cinnamon stick) and store it in the fridge for up to a month. Enjoy!