Sizzling hot oil gets infused with cinnamon, star anise, and Sichuan peppercorns, then poured straight over crackly fried shallots and garlic for maximum crunch in every spoonful. The chili base itself is a loaded mix of coarse gochugaru, Sichuan chili flakes, toasted sesame seeds, and ground peppercorns, so the flavor is smoky, numbing, and deeply savory all at once. A finishing touch of toasted sesame oil rounds out the aroma and ties the whole jar together into something you'll want to spoon over noodles, rice, dumplings, or literally anything that needs a kick. This one comes together on the stovetop in under an hour and keeps well in the fridge, so it's worth making a full batch. It's a great staple to have on hand for a plant-based kitchen, delivering serious depth without needing a single animal-derived ingredient.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside.
Grind 1 tbsp of the whole Sichuan peppercorns in a spice grinder or mortar and pestle until coarsely ground. Set aside 1 tsp for the chili base; reserve any remainder for another use.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_041f1c3b-a020-48dc-b41d-baf62840f649.jpeg)
