Homemade Spicy Chili Crisp
For the original recipe and instructions, see “Homemade Spicy Chili Crisp” at seriouseats.com
Ingredients
- 27g (1 cup) dried árbol chilies, stems removed (see note)
- 20g (3/4 cup) dried chiles japones, stems removed (see note)
- 25g (3/4 cup) dried Kashmiri red chilies, stems removed (see note)
- 1/2 cup (50g) roasted, salted peanuts, chopped
- 2-inch piece (30g) fresh ginger, sliced into thin matchsticks
- 3/4 teaspoon (2g) freshly ground black pepper
- 3 pieces whole star anise
- 2 red or black cardamom pods, split in half
- 2 teaspoons (6g) freshly ground cumin
- 3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)
- 3 tablespoons (12g) porcini or shiitake mushroom powder
- 5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
- 1 teaspoon (4g) MSG (optional)
- 2 tablespoons (20g) sugar
- 2 1/2 cups (500g) peanut oil, or any other neutral oil
- 2 cups (200g) thinly sliced shallots (about 1mm thick)
- 3/4 cup (65g) thinly sliced garlic (about 1mm thick)
Recipe copyright
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