Chili crisp
Prep Time:
15 minutes
Cooking Time:
25 minutes
Servings:
32 tablespoons
Original recipe is at chilipeppermadness.com
This homemade spicy chili crisp recipe is easy to make, the perfect condiment for spooning over anything from vegetables to eggs, meats and more.
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Ingredients
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1.5 cups vegetable oil or use peanut oil
2 serrano peppers rough chopped
1 shallot rough chopped
10 cloves garlic rough chopped
1 teaspoon black peppercorns or use Sichuan peppercorns
¼ cup red chili flakes
1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
1 tablespoon soy sauce adds umami
1 teaspoon sugar
½ teaspoon msg optional - use sea salt as an alternative
OPTIONAL ADDITIONS for extra flavor
1 3- inch cinnamon stick
4 star anise pods
Directions
Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
