- Find a grocery that sells whole Szechuan pepper corns [a]
- Pour the entire contents into your spice mill along with an equal quantity of red pepper flakes
- Grind as fine as you are able
- Pour this powder into about five time as much (by volume) of a high heat oil (like safflower)
- Shake thoroughly
- Let sit at least a week before using, but shake daily if you can remember
- If the oil is not red in color within that week, keep waiting
- Shake prior to every use
- Use this in every single thing you cook
Your mouth (and your guests) will thank you.
[a] I was shocked to learn this past year that the numbing peppers that make Szechuan cuisine so fantastic are not a chili, but are more like black pepper.