Directions

1. Wash the chilies. Dry them completely.

2. Roughly cut the chilies into chunks.
3. Transfer it to a blender, blend it until there is not big chunk. Set it aside.
4. Prepare 3 tbsp of minced garlic.
5. Heat up 3 tablespoons of vegetable oil in a small sauce pot using medium heat. Add in the garlic. Stir it for 2 minutes.
6. Then add the chili paste. Keep stiring for 3 minutes.
7. Add 2 tsp of salt combine well. then add in sichuan peppercorn powder. Continue to mix it well.
8. Turn off the heat. Let it set and cool down to room temperature.
9. Put it in a jar and add enough sesame oil to cover the chili paste. You are done!

HOW TO STORE:

1. This will stay good for around 30 days at room temperature. It will last 2 months in the fridge.

HOW TO SERVE:

1. What I usually do is use it to make a quick noodles dish. Having this sauce is convenient if you don’t have a lot of time to cook.

2. You can also serve it as dipping sauce for dumplings or wonton.
3. There are also many sichuan chili dishes that use this sauce as the base.