Begin by heating 1 cup of high-quality cooking oil over medium heat.
Add 2 tablespoons of crushed red pepper flakes to the oil.
Toss in 4-5 cloves of finely chopped garlic for flavour.
Stir in 1 teaspoon of Sichuan peppercorns (optional).
Allow the ingredients to simmer on low heat for 10-15 minutes.
Let it cool for a few more minutes before straining out the solid bits.
Transfer the strained chilli oil into a glass jar or bottle.
For an extra kick, add a pinch of salt and a teaspoon of soy sauce.
Store the homemade chilli oil in a cool, dark place to preserve its freshness.