SERIOUS FLAVOR:

Tingly, numbing, nuanced, complex, and of course spicy; made with a dozen spices and aromatics, chiles and freshly ground Sichuan peppercorns. This authentic Chinese condiment has a medium heat level and a numbing, tingling sensation on the tongue from the Sichuan peppercorns that accents the hot chilis. Our Sichuan Chili Oil offers layers and layers of flavor, not just heat. The flavor concept of “ma la”, the hallmark of Szechuan cuisine, is named for the Chinese characters for “numbing” and “spicy”. For maximum mala, we freshly grind the best Sichuan peppercorns available and add them to two types of chile flakes and an umami-rich infused oil. With a medium heat level this Sichuanese sauce is meant to be used generously.

SICHUAN CHILI OIL, YOUR NEW GO-TO SAUCE:

Use it on dumplings, stir-fries, noodles, pizza, roast vegetables, rice, ramen, salads, eggs, or anywhere you would use hot sauce. With a single spoonful, add a big, bold flavor explosion to anything.

PREMIUM 100% NATURAL INGREDIENTS:

Containing nothing but the highest quality natural ingredients: Non-GMO sunflower and/or canola oil infused with ginger, spices, and garlic, freshly ground Sichuan peppercorns, red chili flakes, toasted sesame oil, and sea salt. Naturally vegan, gluten-free, non-GMO, nut-free, and sugar-free. Nothing but great ingredients, expertly blended, that we are proud to stand behind.

A SHORTCUT TO SICHUAN DISHES:

Create Sichuan Dishes at Home with Ease! Make your favorite Szechuan dishes with ease: Mapo Tofu, Bang Bang chicken, cold noodle salads, Dandan noodles, hot pots, wontons sauce, crushed cucumber salads, and more! Mix with doubanjiang (douban paste) for a sauce base, or with soy sauce and vinegar for a dumpling dipping sauce.

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RESTAURANT QUALITY FOR YOUR HOME:

Created by an award-winning, New York Times-starred fine dining and made in the USA in small batches. Our products bring the quality and intensity of flavor of a fine restaurant into your home. As featured by the New York Times, Ruth Reichl, Food & Wine, Michelin and more.

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What People are saying

Name: Sichuan Chili Oil - Blank Slate Kitchen - Unique Hot Sauce
SKU: SICH_OIL_6OZ_12PK
Price: 145.00 USD
Availability: InStock

Blank Slate Sichuan Chili Oil – it’s so good!

Samin Nosrat
/ Chef, TV Host, Food Writer

Blank Slate Kitchen Sichuan Chili Oil, with its intriguing, slightly gingery zip, is the answer. I keep it in my refrigerator to perk up just about everything from Ma Po Tofu to steamed spinach.

Ruth Reichl
/ Chef, Food Writer

Magnificently Ma La

I was almost brought to tears when I tasted this the first time. FINALLY a whole realm of my favorite dishes are literally at my finger tips. This is absolutely the real deal.

Kyle T.

Best Stuff Ever
I received this as a present and I am in love with it! I put this on *almost* everything, it’s just that good. What I like most about this chili oil is all of the flavor that’s packed into it, it’s not just chilis. It has ginger, shallots, and garlic too that make the taste that much better. I’d also say it makes a great gift because it looks fancy and tastes great!

James

I absolutely love this chili oil and probably go through a jar every two months. It is addictively delicious. I use it on absolutely everything – on fried eggs, in noodle, rice and stirfried meat and veggie dishes, in sandwiches. I drizzle it on avocado toast. Very spicy so just put the amount you need. I have spent alot of time in China and Sichuan huajiao pepper and sichuan seasoning are some of my favorite flavors – I think Blank Slate has really captured the right balance here.

Lucia

It is an essential item in my kitchen and is beloved in ramen and on eggs, hash browns and even tuna fish sandwiches. My kids (ages 8 & 4) also use it with frequency. Why? It has a wonderful blend of many rich flavors – it is warm ( not super spicy), rich, balanced and gives the tongue an addictive tingle. I give jars away as gifts and consistently get compliments. This is a unique product I can’t recommend highly enough.

Marcus F.

INGREDIENTS

Infused oil (non-GMO sunflower and/or canola oil, ginger, spices, shallots, garlic), sichuan peppercorns, red chili flakes, toasted sesame oil, sea salt.

FREQUENTLY ASKED QUESTIONS

Is this a chili crisp, or how is it different

Chili oil and chili crisp are two different things, though they are closely related. Crisps tend to be mostly solids, whereas chili oil is mostly oil with about 30% of it being solids. Ours really emphasizes the Sichuan flavor profile, with lots of tingly numbing peppercorn and other spices. Chili crisps generally are more about the texture of the crunchy bits and the chilis and the tingly Sichuan peppercorns are a more minor note, if they are present at all.

Does it contain non-GMO oil?

Yes, it is made with non-GMO sunflower and/or canola oil.

Is it vegan / gluten free / egg free / dairy free / nut free / etc?

Yes! Our it is vegan, gluten-free, nut-free, egg-free, dairy-free, soy-free and sugar-free, though we do not yet have certifications for these.

Do you use additives or artificial flavors?

No, we use nothing artificial, and no preservatives.

Do I need to refrigerate it?

No, it does not need to be refrigerated.

How long will it last?

We recommend you consume it within two years (the Best By date printed on the lid), as the oil could start degrading after this time.

What’s the deal with the spelling of Sichuan vs Szechuan?

Szechuan is an outdated spelling and the currently accepted spelling in English is Sichuan.

RECIPES

Spicy, tangy, salty, umami, deeply flavorful! Quick and easy to mix together, this dipping sauce is a surefire way to up your dumpling game!

Sichuan dumpling dipping sauce recipe

Quick and easy, light and refreshing, perfect for summer picnics or a quick side salad at dinner. This Sichuan cucumber salad is sure to impress with its complexity of flavor, while being super simple to prepare.

Sichuan crushed cucumber salad recipe

Ma Po Tofu is one of my go-to dishes for Sichuan restaurants. This is my attempt at a quick and easy home rendition. Is it strictly authentic? No. But it’s delicious and easy. The meat can be left out if you’d prefer a vegetarian version.

This recipe is based on the excellent (and much more authentic) recipe by J. Kenji López-Alt found at Serious Eats. Another great, authentic recipe can be found at The Mala Market, which is an excellent reference for Sichuan cooking, as well as a good resource for ingredients.

Mapo tofu recipe

This brunch stunner is sure to impress with a beautiful presentation and intriguing, bold flavors. The potato nest is a version of a Sichuan Chinese stir-fried potato; the potatoes are just barely cooked with an al dente texture, and have a big hit of vinegar. The marbled eggs are a cool technique; cracking the shell of soft boiled eggs and soaking them in a dark liquid results in veins of color, giving them a marbled appearance, and the liquid seasons the eggs as well. Generous lashings of Sichuan Chili Oil bring a pop of color and an electrifying jolt on the palate.

Marbled eggs in pickled potato nest recipe

Blank Slate Kitchen Sichuan Pickled Potato Salad

Ricotta toast topped with savory pickled cremini mushrooms, walnuts & Sichuan Chili Oil. A quick bite or light brunch, these toast are a perfect spur of the moment meal.

Savory mushroom toast recipe

The exotic and alluring love child of Kung Pao Chicken and a proper chocolate tea cookie, our friend The Awkward Scone came up with this creation. Chocolate and chili are natural partners, and this little cookie will surprise and delight your guests at your next tea party.

Gluten-free double chocolate tea cookies recipe

Blank Slate Kitchen Gluten Free Double Chocolate Cookies

Quantity	Single (6 oz), Case of 12 (6 oz)

Sichuan Chili Oil (12 Pack Case)