Chili-Ginger Infused Oil - cooking recipe

Ingredients

1 cup corn or 1 cup peanut oil
1 cup japanese sesame oil
1/2 cup scallion, green & white, cut in rings
15 quarter-sized slices ginger, smashed
2 tablespoons peppercorns (szechwan brown preferred)
2/3 cup chili flakes, dried red
2 teaspoons salt (Kosher is good)

Preparation

Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
Rest a deep-fry thermometer on the rim of the pot.
Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
Let simmer for 15 minutes, checking to make sure the temperature does not rise.
Remove from the heat and let stand until cool or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an completely clean glass jar at cool room temperature.