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Export 15 ingredients for grocery delivery
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.
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