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Ingredients
US|METRIC
1 SERVINGS
- 30 peppers (long, about 4 ounces)
- 1 1/2 cups dried Bird's eye chilies (pequin chiles or chiles de árbol works too—just stick with red, hot, and small)
- 1/4 cup Sichuan peppercorns
- 1 head garlic (peeled)
- 1 cup vegetable oil
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