China Moon Chili-Lemon Oil

This spicy chili oil will make a perfect zesty drizzle for any meal. Just sprinkle a little on top of what ever your eating to enhance the flavor by leaps and bounds. But not too much, because this stuff is fire!
Ingredient:
1 1/2 cup Corn or Peanut Oil 2 tbsp Japanese Sesame Oil 1/4 cup Dried Red Chili Flakes 1 tbsp Szechwan Brown Peppercorns 1 large Garlic Clove (smash and peel) 2 tbsp Ginger (fine julienned) 1/3 cup Scallion Rings (green & white) 2 each Lemongrass Stalks *see note* 4 med Lemon (minced zest)
Direction:
1. * Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets. 2. Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes. 3. Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool. 4. Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.Use immediately - do not store for any length of time!
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:2 Cups