Ginger-Garlic Chili Oil

• 23 cup red pepper flakes hot
• 4 cloves garlic smashed and peeled
• 3 each scallions, spring or green onions thinly sliced
• 2 tablespoons ginger freshly minced
• 2 1/2 cups corn oil or peanut oil
• 13 cup sesame oil
• 13 cup black beans, fermented Chinese style, coarsely chopped
• 3 large oranges zest, freshly grated
• 1 tablespoon sichuan peppercorns

1. In a large pot fitted with a deep-frying thermometer, combine hot red pepper flakes, garlic, scallions, ginger, corn or peanut oil, and sesame oil.
2. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally.
3. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees.
4. Let cool.
5. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.
6. For Variations:
7. Add any or all of the ingredients from fermented black beans, orange and sichuan peppercorns before cooking.

red pepper, garlic smashed, scallions, ginger freshly, corn oil, sesame oil, black beans, oranges zest, sichuan peppercorns

Taken from recipeland.com/recipe/v/ginger-garlic-chili-oil-51977 (may not work)