Step 1

To a large heat proof bowl add the Sichuan chili flakes, toasted white sesame seeds and salt, stir to combine. Set aside.

Step 2

To a large saucepan add the first 12 ingredients. Bring to a simmer (225°F - 250°F) and steep for 1 hour (See Note 3). After 1 hour, turn heat up to medium-high to reach 300°F.

Step 3

Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.

Step 4

Cool to room temperature and stir in the black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.