The Greatest Chilli Crisp

I developed this recipe for a sablefish dish when I was working as a chef. I still make it regularly to this day because it's so amazingly flavorful and amps up any dish. You won't regret making this. Feel free to substitute any of the chillies. You can just use regular chilli flakes or add things like chile de arbol for more spice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Seed ancho, guajillo, and chinese chillies (optional, if you want it less spicy) and cut into small pieces with scissors. Toast in a pan and pulse in a spice grinder until coarsely ground.

Step 2

Separately toast sichuan peppercorns and pulse in a spice grinder until coarsely ground. Combine with the ground chillies.

Step 3

Roughly chop shallots and ginger and blend in a food processor until minced. Then put into a pot and cover with neutral oil over medium-low heat. Cook down until just starting to turn golden (10-15 min).

Step 4

Meanwhile, blend garlic and anchovies in a food processor until minced. Once shallots are golden, add garlic-anchovy mix and cook until everything is lightly browned.

Step 5

Add in the ground chillies and peppercorns and cook for 1 minute.

Step 6

Turn off the heat and season with salt, sugar, msg, and gochujang. Season more to taste if necessary.

Step 7

Jar up and enjoy! It can stay in the fridge for about 6 months.