HOT CHILI OIL

HOT CHILI OIL
Will keep well for several months in the refrigerator. Makes about ½ cup.

1/2 c. corn oil
20 dried hot chili peppers
1/2 t. Szechuan peppercorns
1 t. paprika

Line a small, fine strainer with paper towel and set it aside. In small, heavy saucepan heat oil. When oil is very hot, turn down heat to very low and add peppers. Cook, stirring, until peppers turn dark brown. Add peppercorns and paprika, and continue to cook just until mixed. Pour through strainer into a bowl. Discard solids. Pour oil into small jar and cover with lid. Store in refrigerator.