Directions

1. Combine Dry Mixture

In a heatproof bowl (at least 1 liter or 1 quart capacity), mix together the red chili powder, toasted sesame seeds, ground Sichuan peppercorns, minced garlic, dried cilantro, dried spring onion greens, crushed roasted peanuts, sugar, and salt.

2. Heat the Oil

Pour the oil into a small saucepan and heat over medium heat until it reaches about 190°C / 375°F. The oil should be shimmering with the first signs of smoke. If you don’t have a thermometer, drop in a sesame seed — it should sizzle immediately and turn golden brown in 4–5 seconds.

3. Pour Over the Spices

Place the bowl on a heatproof surface. Slowly and carefully pour the hot oil over the spice mixture. The contents will sizzle and bubble for about 20–30 seconds. Gently stir to coat everything evenly as the oil cools.

4. Add Liquid Seasonings

Wait for about 1 minute for the temperature to lower slightly. Then, while stirring continuously, add the soy sauce followed by the rice vinegar. Expect a mild, quick simmer.

5. Cool and Jar the Mixture

Continue stirring every minute until the mixture is just warm. Transfer to a clean 500 ml jar, making sure all solid ingredients are fully submerged in oil. Let it cool completely at room temperature, then seal the jar.