Cannabis-Infused Chili Oil

Makes approximately 1 ½ cups of jarred oil

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1 cup of cannabis infused olive oil, like Potli

3 tablespoons of Sichuan peppercorns (find it here)

4 star anise pods

1 stick of cinnamon

3 tablespoons of red pepper flakes, preferably the Chinese kind (find it here)

2 tablespoons of sesame seeds

1 ½ teaspoons of salt (to taste)

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1. In a small saucepan pour in oil and add in Sichuan peppercorns, star anise pods, and cinnamon stick. Heat it until you see tiny bubbles form but don’t let it start bubbling too much. You don’t want your spices to burn.

2. Once you see tiny bubbles, turn down your heat to low and let it simmer slowly for 30 minutes. Check to see that it’s infusing and not burning. You may have to turn the heat up or down as needed. You want the spices to get some color but not get too dark or smell like they’ve burned.

3. After 30 minutes take the saucepan off the heat and let it cool for five minutes.

4. In a heat proof ceramic bowl, add in your sesame seeds, red pepper flakes, and salt.

5. Carefully pour your oil into the bowl, making sure that none of the heated spices fall into your bowl. You want the infused oil only! If you have a strainer or a slotted spoon, you can also fish them out before this step.

6. Let all your spices mingle and cool before transferring to a jar for storage. This will keep up to six months (but you’ll probably finish it beforehand!).