Who doesn't need more space in their lives? It might be a rhetorical question, but when it comes to what you eat, many people would answer yes. A splash of Sichuan-style garlic chili oil added to many foods is a favorite of spice lovers. The next time you shop at an Asian market, you can pick up some pre-made spicy oil or buy the ingredients to make it yourself. A lot of people enjoy making their own because it's fun and lets you control the taste. The key is to buy oil that has a neutral flavor – and the good news is there are many choices. You can purchase soybean, peanut, canola, grapeseed, or canola oil to use as a base. Once you've selected your oil, you can move on to deciding about which chili peppers to use. If you are a traditionalist, you'll be picking Jing Tao or Chao Tian Jiao. But if they aren't readily available, you can also consider Gochugaru, an alternative from Korea. The advantage of making your own is that it lets you personalize the spicy oil to suit your tastes. For example, some people add Aleppo chilis, cayenne pepper, or Arbol chilis for extra heat. If you are a hot pepper lover, you may know of others you want to include. There is no right or wrong, and you can spice it up your way every time. Hot chili oil with a rich and complex flavor can be delicious, and it's why you want to consider adding aromatics like garlic, ginger, scallions, shallots, or onions. You can experiment with the proportions each time until you find the flavor balance you enjoy the most. Herbs can be included if you choose, and the ones to consider could be ginseng or even shitake mushrooms. Of course, you'll probably want to add some good Sichuan pepper, and most Chinese cooks sprinkle in some five-spice or add cloves, cassia, and star anise on their own. Choose ground spices because they infuse the flavor most thoroughly. When you make your spicy oil, you can keep it the same every time or switch things up depending on the season or your mood. Some well-known chefs advise including a dash of soy sauce and salt to make the flavor even more distinct. Begin with just a touch and add more according to your taste. You'll likely evolve the ingredients as you make new batches. A few people also add dried scallops or substitute shitake mushrooms if you prefer to stay plant-based. Many chefs prefer to warm the oil before using it to bring out the flavors – it's spicy chili oil and supposed to be noticeable on foods.