1/2
Cup corn oil
20
dried hot chili peppers
1/2
teaspoon Sichuan
peppercorns
1
teaspoon paprika
1.
Line a small, fine strainer with a paper towel and set it aside.
2.
In a small, heavy saucepan heat the oil. When the oil is very hot,
turn
down the heat to very low and add the peppers. Cook, stirring,
until
peppers turn dark brown. Add the peppercorns and paprika,
and
continue to cook just until mixed.
3.
Pour the oil through the strainer into a bowl. Discard the solids.
Pour
the oil into a small jar and cover with a lid.
Store in the
refrigerator.