Ingredients:

• 3/4 cup peanut oil
• 1 tbs Sichuan peppercorns
• 2 dried chilies, sliced

Heat wok over low heat and add oil, peppercorns, and chilies.  Cook for 10 minutes and then allow to cool.  Store in a covered jar for 2-3 days, then strain and discard peppercorns and chilies.  Store in an airtight container and keep in a cool place for up to 6 months.

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• FLIPIONO OIL CHILI