Charred Scallion and Sichuan Peppercorn Dip
A bold, aromatic dip with charred scallions, toasted Sichuan peppercorns, and sesame, finished with chili oil. The numbing-spicy heat of Sichuan peppercorns pairs perfectly with smoky charred alliums and nutty sesame. Serve with crudités, crackers, or as a condiment for grilled vegetables and dumplings.
Steps
Before you start
- Have all ingredients measured and ready
- Heat your skillet or cast iron until very hot (5–7 minutes on high)
- Keep a small bowl of water nearby to cool the charred scallions
Toast Sichuan peppercorns
- Place the Sichuan peppercorns in a small dry skillet over medium heat.
- Toast for 2–3 minutes, stirring frequently, until very fragrant and lightly smoking.
- You should smell a citrusy, numbing aroma.
- Transfer immediately to a mortar and pestle and crush coarsely—you want some texture, not a fine powder.
- Set aside.
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Ready when: Peppercorns are fragrant and lightly smoking; oil on their surface glistens
Tip: Don't skip toasting—it awakens the numbing oils and deepens the flavor. Burning them makes them bitter.
Char the scallions
- Heat a cast iron or large stainless steel skillet over high heat until it begins to smoke lightly (about 5–7 minutes).
- Working in batches if needed, lay the halved scallions cut-side down in a single layer without crowding.
- Let them sit undisturbed for 2–3 minutes until the cut surface is blackened and blistered.
- Flip and char the round side for another 1–2 minutes.
- Transfer to a cutting board to cool slightly.
- You're looking for deep brown-black char, not burnt.
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Ready when: Cut surfaces are deep brown-black with blistered skin; white parts are lightly charred
Tip: Don't move the scallions around—let them sit so they develop that deep, smoky char. If your pan isn't hot enough at the start, the dip will taste steamed rather than charred.
Cool and chop charred scallions
- Once the scallions are cool enough to handle (about 2–3 minutes), roughly chop them into ½-inch (1.25 cm) pieces, discarding any overly blackened dry ends.
- You should have about 1½ cups (360 ml) of chopped scallions.
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Ready when: Scallions are at a safe temperature to touch and handle
Tip: If you're in a hurry, dunk them briefly in a bowl of cool water to speed cooling; pat dry before chopping.
Combine tahini and oil
- In a medium bowl, whisk together the tahini and neutral oil until smooth and well combined.
- This loosens the sesame paste so it's easier to stir in the remaining ingredients.
- If the mixture is very thick, add 1 tablespoon (15 ml) of water at a time to reach a spreadable consistency.
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Ready when: Tahini and oil are fully combined and smooth, no lumps visible
Tip: Tahini can be very thick and stubborn—use a sturdy whisk or a spatula pressed against the bowl to break up any lumps.
Fold in charred scallions and seasonings
- Add the chopped charred scallions, crushed Sichuan peppercorns, rice vinegar, and minced garlic (if using) to the tahini mixture.
- Fold gently with a spatula until evenly distributed.
- The dip should have visible flecks of charred scallion and peppercorn throughout.
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Ready when: Scallions, peppercorns, and seasonings are evenly folded throughout the paste
Tip: Fold rather than stir to keep some of the charred texture—overmixing can turn it into a purée.
Drizzle with chili oil and finish
- Transfer the dip to a serving bowl.
- Drizzle the chili oil over the top in a thin stream, creating a decorative swirl.
- Scatter the toasted sesame seeds (if using) over the surface.
- Taste and season with a pinch of kosher salt if needed—the chili oil and Sichuan peppercorns already bring significant flavor.
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Ready when: Chili oil is visible on the surface; dip is ready to serve
Tip: Reserve a little of the chili oil to drizzle fresh just before serving—it keeps the color vibrant and the heat fresh.
Good to know
Tips
- The char is everything—it adds a deep, smoky complexity that balances the numbing heat of the Sichuan peppercorns. Don't skip high heat or you'll get a vegetable dip, not a charred one.
- Sichuan peppercorns produce a tingling, numbing sensation (called 'mála' in Chinese, meaning 'numbing-spicy'). Start with the full 3 tablespoons if you enjoy bold heat; reduce to 2 tablespoons if you prefer a gentler tingle.
- The dip works beautifully with crudités, rice crackers, roasted vegetable chips, and as a dipping sauce for dumplings or grilled meats. It's also excellent stirred into mayonnaise or Greek yogurt for a condiment.
- If the dip seems too thick after a day or two, whisk in 1–2 teaspoons of neutral oil or warm water to loosen. Don't add cold water, as it will seize the sesame paste.
Make ahead
Make the dip up to 1 day ahead and store in an airtight container in the refrigerator. Bring to room temperature for 15–20 minutes before serving, or serve chilled. Add the chili oil drizzle just before serving so it stays vibrant and fresh.
Storage & reheating
Store in an airtight container in the refrigerator for up to 5 days. The dip will thicken slightly as it sits. To loosen, whisk in 1–2 teaspoons of neutral oil or water. Do not freeze, as the texture of the charred scallions will become mushy upon thawing. Serve at room temperature or chilled.
Substitutions
- unsweetened tahini (ground sesame paste) → Chinese sesame paste (máyóu), which is darker and more assertive than tahini. Use in equal measure. Chinese sesame paste is saltier, so taste and adjust salt accordingly.
- chili oil (such as Lao Gan Ma or homemade) → Homemade chili oil: gently heat ¼ cup (60 ml) neutral oil with 2 tablespoons (12 g) red pepper flakes, 1 star anise, and a small piece of Sichuan peppercorn until fragrant (do not boil). Let cool before using. Strain if you prefer a cleaner oil, or leave the flakes in for texture.
- rice vinegar → Black vinegar (chinkiang vinegar) or white vinegar. Black vinegar is richer and more complex; use 1½ tablespoons (22 ml). White vinegar is harsher—use sparingly, then taste and adjust.
- Sichuan peppercorns → White pepper or a mix of white and black peppercorns (1½ tablespoons / 9 g total). You will lose the signature numbing heat, but the dip will still be flavorful and warming.
