Chili Paste With Szechuan Peppers

Total Time
Prep 5 mins
Cook 0 mins

I came up with this mix,after trying the Hungarian version. I can't tell you what amazing aroma has,after sitting in the fridge for about a week. Use chili oil if you want the extra hotness,but works fine with regular oil ,too.


  1. Grind all the spices.
  2. Mix with the oil and put the mix in a sterilised jar.
  3. Refrigerate and use in Chinese dishes.