This is one of my favorite condiments that I put on everything.
It’s spicy, salty, crunchy, and so addictive!
This recipe makes about 1/2 quart of chili oil
INGREDIENTS
1 cup red chili flakes
3 shallots, thinly sliced
2 heads of garlic, thinly sliced
2 cups vegetable oil, peanut oil, or another neutral oil
1 tablespoon ginger, minced
3 Star anise
2 tsp cumin
2 tablespoons salt
1 tablespoon black pepper
1/4 cup toasted sesame seeds
3 tablespoons roasted salted peanuts
Optional: 1 tablespoon crushed Sichuan peppercorn
NOTE: I love a high ratio of “crisp” to oil, but if you prefer more of an oil, use 1/2 the amount of shallots and garlic.
DIRECTIONS
1. Prep work: Chop your garlic and shallots into thin slices. If you’re manually crushing the red chilis do that in a blender or food processor now. Wear gloves, a mask, and googles!
2. Place the chilis and all spices (cumin, star anise, salt, black pepper, and ginger) in a heatproof bowl. Mix thoroughly.
3. Place the oil and the shallots in a saucepan and bring to medium heat. Fry the shallots for 5-10 minutes until they’re golden brown. Use a slotted spoon to remove them and set them on a paper towel to dry & get crispy.
4. Use the same oil to fry the garlic until golden brown and crispy as well. Set the garlic aside on a paper towel to cool. Let the oil cool slightly but keep it warm— if you have a thermometer, keep it around 375 degrees.
5. Pour the hot oil you used for frying over the chili and spice mixture. Mix thoroughly and let it cool.
6. While its cooling, toast your sesame seeds. In a saucepan, place the seeds and cook over medium heat, stirring constantly until golden brown. Let cool.
7. Once the chili and oil mixture has fully cooked, mix in the crispy garlic, crispy shallots, peanuts, and sesame seeds.
8. Place into a glass jar and try not to eat it all at once!
The flavor gets better as you let it sit for more time!
NB. This recipe is adapted from the @seriouseats Spicy Chili Crisp recipe.
