Description
This Chili Crisp recipe shows you how to create a flavorful, crunchy, and spicy condiment by infusing oil with serrano peppers, garlic, shallots, and a fragrant blend of spices. Perfect for adding a punch of heat and texture to any dish, this homemade chili crisp develops deeper flavors when refrigerated overnight.
Ingredients
Units
Scale
Base Ingredients
- 1.5 cups vegetable oil or peanut oil
- 2 serrano peppers, rough chopped
- 1 shallot, rough chopped
- 10 cloves garlic, rough chopped
- 1 teaspoon black peppercorns or Sichuan peppercorns
Spices and Seasonings
- 1/4 cup red chili flakes
- 1 tablespoon smoked paprika or Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon MSG (optional) or sea salt as an alternative
Optional Flavor Enhancements
- 1 3-inch cinnamon stick
- 4 star anise pods
Instructions
- Heat the Oil and Aromatics: Add the vegetable or peanut oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns, and optional cinnamon stick and star anise pods. Heat the oil over medium-low heat to gently simmer for 20-30 minutes, allowing the ingredients to brown and infuse the oil with flavor. Depending on the size of the chopped peppers and heat intensity, this might take a bit longer to achieve a nice crisp.
- Cool the Infused Oil: Remove the pot from heat and let it cool for 2-3 minutes. This resting period helps enhance the flavor infusion further.
- Prepare the Chili Flake Mixture: In a separate heat-proof bowl, combine the red chili flakes, smoked paprika or your chosen chili powder, soy sauce, sugar, and MSG or sea salt. Stir well to blend the flavors.
- Strain and Combine: Carefully strain the infused oil from the pot into the chili flake mixture. Reserve the crispy serrano, shallot, and garlic bits caught in the strainer to cool separately. After picking out the cinnamon stick and star anise, swirl the crispy bits back into the oil.
- Store and Develop Flavor: Cover the mixture and refrigerate it overnight to allow the flavors to deepen and meld. Stir the chili crisp before serving for best consistency and taste.
Notes
- Makes about 2 cups of chili crisp.
- Store in the refrigerator for up to 1 month.
- You can use the chili crisp immediately, but flavor improves after a day or so as it develops and intensifies.
- If the crispy bits do not get crunchy enough initially, return them to the pot with a small amount of chili oil and gently heat until they crisp up.
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 99 kcal
- Sugar: 0.4 g
- Sodium: 62 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
