You can literally just buy a bunch of Sichuan peppercorns, dump hot oil on them (either at 1 temperature or in several waves of oil at different temperatures if you want to be fancy), cool to room temperature and voila, Sichuan chili oil.
https://twitter.com/coryweinberg/status/1152638673852104704 …
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Replying to @kimmaicutler
ohhh you can *definitely* do that yourself, but I promise this particular sauce is worth it. i have many jars, please come over & let me feed it to you sometime
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