Fragrant Sichuan chili oil is as common in Chinese restaurants as ketchup is in American diners. Blank Slate's Kitchen small-batch rendition pairs the heat of chili with zesty ginger and aromatic shallots and garlic for an especially bright flavor. As featured by the New York Times, Andrew Zimmern, Ruth Reichl, Chris Kimball's 177 Milk Street, Michelin and more!