Brian Sunter

Garlic Chili Crisp

These are really funky pickled vegetables made with just salt and water (no added vinegar). The vinegar comes from natural fermentation.

32 servings
Scale:

Ingredients

  • 25 g arbol chiles
  • 20 g japones chiles
  • 25 g Kashmiri chilis
  • 50 g peanuts
  • 30 g ginger
  • star anise
  • black cardamom pods
  • 14 g ground Sichuan peppercorn
  • 12 g mushroom powder
  • 20 g sugar
  • 30 g salt
  • 6 g cumin
  • 4 g MSG
  • 2 g black pepper
  • 500 g avocado oil
  • 200 g shallots
  • 65 g garlic

Cookware

  • disposable latex gloves
  • wire rack
  • baking tray
  • kitchen shears
  • spice grinder
  • heatproof bowl
  • fine-mesh strainer

Steps

Step 1

Put on disposable latex gloves .

Step 2

Place a wire rack inside a baking tray . Using your hands and kitchen shears , cut open 25 g arbol chiles , 20 g japones chiles and 25 g Kashmiri chilis and place them on tray. Shake tray to sift off most of the seeds. Transfer chiles to a bowl and discard seeds from tray.

Step 3

Using a spice grinder and working in batches, process chiles until they are ground to a size just larger than standard chile flakes. Transfer processed chiles to a heatproof bowl or pot large enough to accommodate , bubbling oil (at least 4 quarts in size).

Step 4

Combine chile flakes with 50 g peanuts , 30 g ginger , star anise , black cardamom pods , 14 g ground Sichuan peppercorn , 12 g mushroom powder , 20 g sugar , 30 g salt (5 teaspoons), 6 g cumin , 4 g MSG and 2 g black pepper . Set aside.

Step 5

Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine 500 g avocado oil and 200 g shallots (sliced 1 mm thick). Cook over high heat while constantly stirring. Once shallots become light golden brown, strain out shallots into bowl.

Step 6

Add 65 g garlic (sliced 1 mm thick) to oil. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic.

Step 7

Heat oil to 375°F (190°C). Pour hot oil over chiles, spices, and other seasonings. Stir well to distribute hot oil throughout.

Step 8

Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.

Step 9

Once chile-and-oil mixture has fully cooled, remove star anise and cardamom pods.

Step 10

Mix in fried shallots and garlic.

Step 11

Pour finished chili crisp into jars and store in the fridge for about 3 months.

Step 12

It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.

Cooklang Recipe 
>>source: https://www.seriouseats.com/homemade-spicy-chili-crisp
>>title: Garlic Chili Crisp
>>description: These are really funky pickled vegetables made with just salt and water (no added vinegar). The vinegar comes from natural fermentation. 
>>servings: 32
>>calories: 170
>>fat: 5g
>>active-time: 60 minutes
>>prep-time: 90 minutes

Put on #disposable latex gloves{} .

Place a #wire rack{} inside a #baking tray{} . Using your hands and #kitchen shears{}, cut open @arbol chiles{25%g}, @japones chiles{20%g} and @Kashmiri chilis{25%g} and place them on tray. Shake tray to sift off most of the seeds. Transfer chiles to a bowl and discard seeds from tray.

Using a #spice grinder{} and working in batches, process chiles until they are ground to a size just larger than standard chile flakes. Transfer processed chiles to a #heatproof bowl{} or pot large enough to accommodate , bubbling oil (at least 4 quarts in size). 

Combine chile flakes with @peanuts{50%g}, @ginger{30%g}, @star anise{3}, @black cardamom pods{2}, @ground Sichuan peppercorn{14%g}, @mushroom powder{12%g}, @sugar{20%g}, @salt{30%g} (5 teaspoons), @cumin{6%g}, @MSG{4%g} and @black pepper{2%g}. Set aside.

Set a #fine-mesh strainer{} over a 2-quart heatproof bowl. In a 4-quart saucepan, combine @avocado oil{500%g} and @shallots{200%g} (sliced 1 mm thick). Cook over high heat while constantly stirring. Once shallots become light golden brown, strain out shallots into bowl. 

Add @garlic{65%g} (sliced 1 mm thick) to oil. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic.

Heat oil to 375°F (190°C). Pour hot oil over chiles, spices, and other seasonings. Stir well to distribute hot oil throughout. 

Set aside to fully cool, about ~{30%minutes} or until bowl or pot is cool to the touch.

Once chile-and-oil mixture has fully cooled, remove star anise and cardamom pods. 

Mix in fried shallots and garlic. 

Pour finished chili crisp into jars and store in the fridge for about 3 months. 

It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.