Chili Crisp #1

This yields a somewhat thicker chili crisp than most storebought ones. Adding another 1/4 cup of oil fixes this, but then this recipe will not fit in a 16oz mason jar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the chili flakes, sesame seeds, chili powder, black vinegar, salt, and msg in a large, heatproof bowl and whisk to combine into a clumpy paste.

Step 2

Add the ginger, bay leaves, peppercorns, fennel seeds, star anise, cinnamon stick, and cardamom pod to the bowl. Also add the peanuts from the crunchy mix.

Step 3

Add the oil and shallots to a large saucepan and cook over high heat until the shallots are golden brown. Strain the oil into a clean, heatproof bowl and set the shallots aside.

Step 4

Return the strained oil to the pan and reduce the heat to medium-low. Once the oil reaches 275F, add the garlic slices and fry, stirring constantly, until they are golden. Strain the oil once more and set the garlic aside.

Step 5

Return the strained oil to the saucepan and raise the heat to high. Once the oil reaches 375F, pour slowly over the spice and aromatic mixes in the large bowl and stir well with a heatproof spoon or spatula.

Step 6

Allow the oil to cool to below 100F, about 30–60 minutes.

Step 7

Remove the bay leaves, star anise, and cardamom pod, and cinnamon stick. Add the shallots and garlic and stir well to incorporate.

Step 8

Store in a tightly sealed jar for up to 3 months in the refrigerator. For best results, make at least one day prior to serving to allow the flavors to develop.