Hot Pepper Oil

2 Tbsp. Szechwan peppercorns

½ cup salad oil

½ tsp. paprika

½ tsp. ground cayenne pepper

In skillet heat peppercorns over medium-low heat, shake pan to stir until fragrant, about 10 minutes.  Cool.  Grind up peppercorns.  Heat salad oil until hot, pour over peppercorn.  Stir in paprika and cayenne.  Cool.  Strain oil, discard peppercorns.  Store in covered jar.  Makes  ½ cups.