chili crisp
There’s nothing like chili crisp. It’s a crunchy, spicy condiment that strikes the perfect balance of caramelized bits, umami, and chili oil.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 pint
- Category: Condiments
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 2 1/2 oz dried red chiles (see post for recommendations)
- 2 tsp Sichuan peppercorns
- 2 dried shiitake mushrooms
- 1/4 cup fermented black beans
- 1/4 cup roasted salted peanuts, finely chopped
- 1 tbsp kosher salt
- 2 tbsp sesame seeds
- 1 1/2 cups canola oil
- 1 cinnamon stick
- 2 star anise
- 3 cardamom pods
- 1 large shallot, minced
- 4 garlic cloves, minced
- 2-inch piece of ginger, peeled and finely chopped
Instructions
- Remove the stems from the chiles, discard the seeds if desired (keep for extra heat), and tear flesh into small pieces. Use a spice grinder to grind into a fine powder; pour into a large heat-proof bowl.
- Grind Sichuan peppercorns into a fine powder and add to the bowl. Roughly chop the dried mushrooms and grind into a powder; dump into the bowl. Add fermented black beans, peanuts, salt, and sesame seeds and set aside.
- Place oil, cinnamon stick, star anise, cardamom, and shallots in a medium pot over medium-low heat. Cook, stirring occasionally, for 10 minutes as shallots gently sizzle and begin to turn a light gold color.
- Add garlic and ginger and cook another 8- 10 minutes until everything is golden brown but not burnt.
- Strain shallot mixture through a fine mesh sieve into the heat-proof bowl. Stir oil mixture until combined and let crispy shallot mix cool completely in the sieve. Pick out and discard whole spices, then dump crispy bits into the oil mixture.
- Pour chili crisp into a pint jar and use right away, or store in the refrigerator.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 tbsp
- Calories: 91
- Sugar: 0.3g
- Sodium: 165mg
- Fat: 9.3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0.4g
- Protein: 0.7g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/chili-crisp/