Add oil to a pot with Szechuan peppercorns & cinnamon. Simmer slowly for 45 - 60 minutes.

Strain all of the solids out and then put back into the pot. Cook the drained black beans for 20 minutes. The goal is to cook off any residual moisture and lightly fry the beans so they are entirely soaked with oil.

Mix chili flakes, peanuts & Szechuan peppercorns.

Heat oil over medium-high heat. Once it's hot, reduce to medium and add .5c dried onion and 2t salt. Cook until brown.

Add chili flake mixture and cook 3-5 minutes.

Add sesame oil & sesame seeds

Heat OilHeat ¾ cup vegetable oil in a saucepan over medium-high heat.

Once the oil is hot, reduce heat to medium, add ½ cup minced dried onion or shallot and 2 tsp. salt , and cook until brown, about 3–5 minutes.

Add IngredientsAdd the chile flakes , soybeans or peanuts , and 1 tsp. sugar .

Cook PeppercornsAdd 1 tsp. Sichuan peppercorns if desired and cook for about a minute.

Simmer longerIf you want to amp up the heat, simmer for about 3–5 minutes more.

Add OilAdd a splash of sesame oil and stir in 2 tsp. sesame seeds if using.

Refrigerate chiliTransfer the chili crisp to a sealed container and refrigerate.

Add the oil to a small pot along with the jalapeno peppers, onion, garlic, peppercorns.

Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.

Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.

In a separate heat-proof bowl, mix together the chili flakes, cayenne, & soy sauce

Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.

Swirl the crispy bits back into the oil.

Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.