Step 1

Put Sichuan chili flakes, Sichuan pepper and salt in a heat-proof glass pint jar with a tight-fitting lid.

Step 2

Heat oil in a small sauce pan on a medium-low flame until a test bit of shallot sizzles when it hits the oil. Add all shallots to the oil and fry slowly until they are golden brown, which should take several minutes. Watch closely, and do not burn them.

Step 3

When flakes are nicely golden, immediately pour them and their oil into the jar on top of the chili flakes. (If your pan does not have a pour spout, transfer first to a glass measuring cup that does.) The oil should be at the correct temperature to lightly toast the chili flakes, which should sizzle a bit when the oil hits them. Let calm, then stir the oil to mix the ingredients. Leave to cool, then add sesame oil and mix well. Cool completely before capping with lid. Flavors are best after they have had a couple days to infuse.