Chili Crisp is an infused chili oil condiment with crunchy bits; chili peppers, onion, garlic, ginger & more. Salty, savory and umami flavor.
Ingredients
1-1/4cupsvegetable oil
1/4cupsesame oil
1jalapeno pepper, seeded and chopped
1/2serrano pepper (optional), seeded and chopped (use onlyif you like heat)
1/2mediumsweet vidalia onion
1toeginger, peeled and chopped
10 to 12clovesgarlic, roughly chopped
1teaspoonfresh ground black peppercorns
14-inchcinnamon stick
3staranise pods
4tablespoonsof two or more varieties of red chili flakes (Aleppo, japones, arbol, Kashmiri)
1tablespoon smoked paprika
1tablespoon soy sauce
1tablespoonmushroom powder
1teaspoonsea salt
1teaspooncumin
Instructions
Add the chopped peppers, onion, garlic, ginger, peppercorns, cinnamon stick, staranise, and sesame seeds (if using) to light colored skillet. Pour in the vegetable and sesame oil.
Heat the oil over medium heat untilingredients begin to simmer. Lower heat to medium-low and simmer for 20-25 minutes, or until the ingredients in the pot are light brown. Using a light colored skillet will help visualizehow crispy and golden brown the ingredients are becoming. It could take longer/shorter for the bits to brown and crisp depending on the size of your chopped veggies and oil temperature.
As the peppers & spices are simmering, in a separate medium sized bowl, stir the red chiliflakes, soy sauce, sea salt, cumin, and mushroom powder together.
After the skillet mixture has simmered for the appropriate time, remove from heat. Place a sieve over the bowl of red chili flake mixture and carefully pour the hot oil through sieve into the bowl. RESERVE THE STRAINED BITS!
On a large dinner plate or pie plate, invert the sieve with bits and spread them out. Remove the cinnamon stick and star anise and discard. The browned bits will crisp upas they cool (just like bacon).
Carefully stir the warm simmered oil with the chili flake mixture and let it cool as the crispy bits are cooling. After about 20 to 30 minutes or so the oil should be cooled to room temperature or thereabouts and you can stir in the crispy browned bits. Ta da! You have chili crisp!