Sichuan hot and numbing chile oil (Málà) from The Wok - Recipes and Techniques (page 310) by J. Kenji López-Alt

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Notes about this recipe

  • aileent1 on June 03, 2022

    This was quite a bit more work than other chili oils I've made, but well worth it! I've been putting it on everything. I used a mixture of facing heaven chilis, lantern chilis, guajillos, and New Mexican red dried chilis plus a mixture of gochugaru and ground facing heaven chilis to finish. Those are chilis I had on hand. Spectacular flavor!

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