Recipe: Chili Crisp

Ingredients

to taste green or black cardamom pods, fresh ginger slices, Sichuan peppercorns, and bay leaves
to taste mushroom powder, toasted sesame seeds, crushed peanuts, or crunchy soy nuts

Combine oil, minced onions, minced garlic, red pepper flakes, gochugaru or Aleppo, salt, cinnamon sticks, and star anise in a small pot.
Heat on low for 30 minutes, stirring occasionally, ensuring the temperature does not exceed 225 degrees.
In a separate bowl, mix black pepper, smoked paprika, sugar, and soy sauce.
Place a fine-mesh sieve over the bowl and pour the cooked oil through it, straining the solids.
Let the mixture cool for about 10 minutes, then mix the toasted chilis back into the oil.
Store in a well-sealed container; it is shelf-stable for 3 months.

Servings

approximately 16 servings

Calories

Total fat

2.9g

Total carbohydrates

2.3g

Total protein

0.3g

Sodium

91.7mg

Cholesterol

6.2mg