Sauce/Chili Oil
| A: | 8-12 small Asian chili peppers, dried |
| 1 chile Colorado, dried, stem removed | |
| B: | 1t Sichuan peppercorns, dried |
| 1t ginger, minced | |
| 1t Aleppo pepper flakes | |
| 1/2t anise | |
| C: | 1C canola oil |
| 1. | Grind (A) in food processor. Add (B) and place in ceramic bowl. |
| 2. | Heat (C) to 370F, pour over spices in bowl. Cool and store in glass container (can strain out some of the solids if desired). |
Servings: 30