Chile Oil with Szechwan Peppercorns

• 1/2 cup peanut or neutral oil, like corn or grapeseed
• 1/4 cup Szechwan peppercorns (page 369)
• 6 small dried red chiles, or to taste
• 1 teaspoon salt

1. Combine all the ingredients in a very small saucepan and heat until bubbling.
2. Adjust the heat so the mixture bubbles steadily and cook for about 5 minutes.
3. Let cool and pour into a bowl or jar; you can strain if you like, but it isnt necessary.
4. Keep for a few days at room temperature, longer if you refrigerate.

peanut, red chiles, salt

Taken from www.epicurious.com/recipes/food/views/chile-oil-with-szechwan-peppercorns-386007 (may not work)