Step 1

Add the shallots, garlic, ginger, star anise, cloves, cumin, coriander seeds, szechuan peppercorns, black peppercorns, cinnamon stick, sesame seeds, nutmeg, and peanut oil in a medium sized pot.

Step 2

Heat the pot on medium heat until it reaches 110C / 230F.

Step 3

Lower the heat to the lowest setting and infuse the aromatics and spices in the oil for 45 minutes or until the shallots are goldenbrown and crispy.

Step 4

In a thick glass bowl / jar, add the chilis, black vinegar, and salt. Mix.

Step 5

Place a metal sieve over the chili mixture and gently pour the oil. Make sure to use oven gloves and to not touch the bowl as it will get very hot.

Step 6

Cool it down and keep in an airtight container. Keep in fridge and it will last up to 6 months shelf-stable, but I guarantee you you’re going to use it up within a month.