Chili Crisp

Chili Crisp

Makes ~2 C crisp and ~3 C chili oil

Ingredients

4 C Dried chiles (“Facing Heaven,” chiles de arbol, or whatever is brightest red and tastes best at the market)

2 T Sichuan peppercorns

1 ea Star anise (optional)

3-4 inch Ginger root, peeled, sliced

1 stick Cinnamon

2   pods Black cardamom, crack with pestle or side of cleaver (optional)

1 T Cumin seeds

1  fist full Garlic, sliced thin

1  fist full Shallots, sliced

½ C Mushroom powder 

3 T Kosher salt

4 C Peanut or rice bran oil

½ C Sesame oil

½ T Fish sauce (optional)

1 T Douchi, fermented black bean (optional)

Directions

1. Combine dry ingredients in a heat proof bowl with a few inches of space from the top remaining.

2. Heat peanut oil to 350ºF. Fry the shallots until they begin to take on color (they’ll continue to darken some once removed. Remove shallots with a spider or slotted spoon and set aside. Repeat with the garlic. 

3. Add sesame oil to the pot and heat oils to 375ºF. Add ginger and fry for ~10 seconds. Quickly and attentively, poor the oil and ginger over the dry ingredients. Stir briskly with a wooden spoon or chopsticks. Set aside to cool.

4. Strain the oil from the chilies. Pull out and discard the tougher spices, i.e. the anise, ginger, cinnamon, and cardamom.

5. Using either a pestle or a food processor, grind the chilies into a thickened consistency, like a chunky salsa. Add the Douchi and fish sauce and pulse a food times. Add half of the garlic and shallot and pulse. Taste and adjust for amount of garlic and shallot. If desired, add up to the remaining half and pulse. 

6. Pack into jars and store: it keeps rather indefinitely in the fridge. Store the oil as well, kept in the fridge to prevent rancidity. The crisp and oil also make a fair short-cut in many Sichuanese dishes instead of toasting chilies and peppercorns in oil at the start of a stir fry. 

Chef’s Notes

When you add the oil to the chilies, keep your nose to one side! A great cloud of chili essence will rise into the sky and the universe approves of you. Once you strain, I urge you to keep this blessed oil!