Chili Crisp
Servings
16Serving size
1 tablespoonThis keeps well in a tightly sealed container for up to a week.
Ingredients
| 1/2 cup Red Pepper Flakes |
| 3 tsp., whole Black pepper (black or Sichuan peppercorns ) |
| 1/2 tsp. Salt (divided) |
| 1 tsp. Sugar (divided) |
| 1/4 cup Dry roasted peanuts (finely chopped) |
| 3 Tbsp. Sesame seeds |
| 1/2 cup Canola oil |
| 1/4 cup Onions, dehydrated flakes |
| 2 Tbsp. Garlic powder |
| 1 pod star anise |
| 1/2 Tbsp. Fish sauce (reduced sodium if possible) |
Instructions
Place red pepper flakes in a medium heatproof bowl and set aside.
Grind Sichuan peppercorns if using in a spice grinder or blender.
Add the peppercorns to the bowl with red pepper flakes and add 1/4 teaspoon salt, 1/2 teaspoon sugar, peanuts, star anise, and sesame seeds.
Combine oil, onion, garlic, 1/2 teaspoon sugar, and 1/4 teaspoon salt in a small saucepan.
Cook over medium heat, stirring occasionally for 3 to 5 minutes or until evenly light golden.
Pour the hot oil mixture over chile mixture, being careful not to splatter.
Set aside to cool.
Once oil is cool, stir in fish sauce.
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Special Diet Information
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Lactose
This is a lactose-free recipe.
Recipe Notes
This condiment adds a sweet, spicy, umami, crunchy, nutty flavor to any dish. Use to finish soups and stews, on eggs, sandwiches, etc.