|Nutritional Guidelines (per serving)|
|Servings: 1/2 cup (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 tablespoons Szechuan peppercorns
- 8 tablespoons peanut oil (or canola)
Heat a heavy skillet over medium heat. Reduce the heat to low or medium-low and add the Szechuan peppercorns.
Brown the peppercorns, shaking the pan occasionally until they are aromatic.
Crush the peppercorns with a mortar and pestle or a rolling pin, as you would to make a salt and pepper mix.
In a separate saucepan, heat the oil over high heat.
Return the crushed peppercorns to the frying pan and pour the oil over top.
Strain the flavored oil and store in a sealed container at room temperature.