Chinese Hot Chile Oil

• half Cup corn oil 20 dried hot chili peppers half teaspoon Sichuan peppercorns 1 teaspoon paprika   1. Line a small, fine strainer with a    paper towel and set it aside.   2. In a small, heavy saucepan heat the oil.      When the oil is very hot,    turn down the heat to very low and add the peppers.    Cook, stirring, until peppers turn dark brown.   Add the peppercorns and paprika,    and continue to cook just until mixed.   3. Pour the oil through the strainer into a bowl.    Discard the solids.   Pour the oil into a small jar and cover with a lid.    Store in the refrigerator.   Makes approximately half Cup   Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.