There’s no need to buy chili crisp from the store when you can make your own Homemade Chili Crisp with ease. This recipe combines a bit of heat alongside plenty of spices to create a complex and unique profile. The best part is you can make a large batch and separate it into tiny jars to gift to your friends and family. Giving them these little bundles of flavor will warm their hearts (figuratively and literally). Plus, you’ll feel accomplished at having created something that both you and others can use year round.
How to Use Chili Crisp
Homemade Chili crisp is a versatile condiment that can elevate many dishes you already make and so many other recipes as well. Its bold flavor profile, combining spicy heat, savory umami, and bright acidity, adds depth and complexity to just about everything. From noodles and dumplings to roasted vegetables and grilled meats, chili crisp adds a kick to all. Try a drizzle of chili crisp to transform a simple bowl of ramen into a tasty dinner. It can also be used to spice up sandwiches, pizzas, and tacos. If you want to add a new twist to breakfast, try using a dollop of chili crisp in scrambled eggs or on avocado toast. The possibilities are truly endless!
Homemade Chili Crisp
- Yield: 3, 10 oz jars 1x
Description
Add a little heat and a lot of flavor to your next meal.
Ingredients
- 3 cups vegetable oil
- 10 fresh Thai chili peppers, chopped
- 2 shallots rough chopped
- 15 cloves garlic rough chopped
- 2 teaspoons Sichuan peppercorns
- ¼ cup red chili flakes
- ¼ cup gochugaru chili flakes
- 2 tablespoon smoked paprika
- 2 tablespoon soy sauce
- 2 teaspoons sugar
- ½ teaspoon sea salt
- 3 cinnamon sticks
- 3 star anise pods
Instructions
- Add the oil to a small pot along with the Thai chili peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature. Remove from heat and allow to cool for 2-3 minutes.
- In a separate heat-proof bowl, mix together the chili flakes, paprika, soy sauce, sugar and salt.
- Strain the oil into the chili flake mixture. Reserve the crispy bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up. Then swirl the crispy bits back into the oil.
- Place a cinnamon stick and star anise in each jar and then divide the mixture evenly between all three jars.
- Store in the refrigerator for up to 6 months.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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