Chili-Ginger Infused Oil

Ingredients

• 1 cup corn or peanut oil
• 1 cup japanese sesame oil
• 1/2 cup scallion, green & white, cut in rings
• 15 quarter-sized slices ginger, smashed
• 2 tablespoons peppercorns (szechwan brown preferred)
• 2/3 cup chili flakes, dried red
• 2 teaspoons salt (Kosher is good)

Directions

1. 1

   Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.

2. 2

   Rest a deep-fry thermometer on the rim of the pot.

3. 3

   Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).

4. 4

   Let simmer for 15 minutes, checking to make sure the temperature does not rise.

5. 5

   Remove from the heat and let stand until cool or overnight.

6. 6

   Strain the oil without pressing the solids; then, discard the solids.

7. 7

   Store the oil in an completely clean glass jar at cool room temperature.