Quick and easy chili oil recipe that can be made in the microwave
Using a mortar and pestle, or a spice grinder, lightly break up the red pepper flakes and Szechuan peppercorns. You don’t want them to turn to dust, you just want them to release their oils and aromas
In a heatproof glass measuring cup, or microwave safe glass container, add the oil along with the peppers. Place the cup into the microwave, and microwave on high for 2 minutes. Watch closely so that it doesn’t boil over. Stir the mixture. If it’s sizzling, allow it to just hang out in the microwave. (Note: You won’t really notice the sizzle until you start stirring.). If it’s not sizzling, cook it for another 30 seconds. Check again for sizzle. It shouldn’t need to cook longer than 3 minutes total. You don’t want the peppers to burn in the oil, just lightly sizzle.
If you don’t have a microwave, add the oil to a pot, and heat on medium-high. The oil is ready when you can drop a pepper flake into the oil, and it sizzles. Remove the pot from the heat, and add the peppers. Wait 5 minutes before adding the anise and garlic powder.