Homemade Sesame Oil Chili Sauce

Prepare the ingredients: oil, an appropriate amount of dried chili, an appropriate amount of white sesame seeds, and the homemade pepper salt powder made previously (ingredients of pepper salt powder: salt, Sichuan pepper, black pepper, rattan pepper; as introduced before, if not prepared, you can use an appropriate amount of Sichuan pepper and black pepper granules instead).

Take about 400ML of oil and pour it into a pan. Heat it slowly over low heat, add star anise and cinnamon, and fry gently on low heat to release the fragrance.

Wipe an appropriate amount of dried chili peppers and grind them into coarse granules using a food processor. At this step, if you haven't prepared homemade pepper-salt powder, you can just grind a small amount of Sichuan peppercorns and black pepper together.

Prepare another small pot, rinse the white sesame seeds clean, drain the water, put them in the pot, and toast until fragrant for later use.

Previously, the oil in the pot slowly heated up, the spices turned black, and were scooped out with a slotted spoon. Continue heating until the oil smokes, then turn off the heat and let it cool slightly. The oil temperature when smoking is too high, and the dried chili can easily burn, resulting in an unattractive color.

Mix the crushed chili peppers with pepper and salt powder, roasted white sesame seeds, and an appropriate amount of salt until well combined. Place the bowl in the prepared area; afterwards, the bowl will be very hot and cannot be moved.

Pour the oil into the bowl, and it immediately boils. Stir with chopsticks, and let the stirred hot oil cool completely.

Store in a sealed jar, and the taste will be better after a week.