Heat the vegetable oil in a small saucepan over medium heat.
Add the red pepper flakes, Sichuan peppercorns, and salt.
Cook for 5-10 minutes, stirring occasionally, until the oil is fragrant and the spices are toasted.
Remove from heat and let cool completely.
Transfer the chili oil to a clean jar or bottle and store in the refrigerator for up to 2 weeks.
