Freshly made hot chili oil and Sichuan chili oil. The chili oil is purely delicious. The Sichuan is very spicy tingly but you can still taste it's complexity. I want to figure out how to crystallize sugar with either for a sweet and savory confection in one bite. (Bonne Maman jars shown, they make great old fashioned glasses as well as petite gin & tonics)
