Chili Crisp

Servings

1 tablespoon

COOKING TIME

15 minutes

This keeps well in a tightly sealed container for up to a week.

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)

Gather all ingredients and equipment.

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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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This is a lactose-free recipe.

This is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Make sure the fish sauce is gluten-free.

This is a low sodium recipe.

This condiment adds a sweet, spicy, umami, crunchy, nutty flavor to any dish. Use to finish soups and stews, on eggs, sandwiches, etc.

Chitra Banerjee Divakaruni, The Mistress of Spices