Chili crisp

 From Sohla El-Waylly via Serious Eats and my brother.

We finished up our Angry Lady sauce and while I know you can but it at some regular grocery stores now, I wanted to make our own.  My brother's been making his own for a while and he sends me ASMR goodness about pouring hot oil over the mixture and it's satisfyingly awesome to watch.  We had everything the recipe called for as well since we make our own hot sauces now as well.

What do we use chili crisp for?  Anything that needs spice.  I made some hard boiled eggs that calls for chili crisp and I'll post it shortly.  So far, I'm the only one that likes it so more for me.

I want to let it sit a little bit and then taste it.  Will report back soon.  

6 grams of deseeded chile de arbol

12 grams deseeded New Mexico chile

2 tbs crushed peanuts

1 tsp grated ginger

1/4 tsp ground black pepper

1 star anise

1 cracked cardamom pod

1/2 tsp cumin

2 1/4 tsp mushroom powder

1/2 tsp salt

1 1/2 tsp sugar

1/4 tsp MSG

4 ounces of vegetable oil

1 ounce sesame oil

1/2 cup thinly sliced shallots

scant 1/4 cup sliced garlic

Remove the seeds from the chiles and save them for tasty eats later

Weigh the chiles after you remove the seeds

Process the chiles in your dedicated spice grinder until you get the desired size but make sure it's not powder, a little texture is desired

Combine the chiles in a heat safe bowl along with the peanuts, ginger, black pepper, star anise, cardamom, cumin, mushroom powder, salt, MSG, and sugar

In a small saucepan, heat the oil over medium high heat and cook the sliced shallot until they are light golden brown

Strain through a fine mesh screen and save the oil

Return the oil to the pan and cook the garlic until slightly golden over medium heat making sure not to burn it

Strain again and save the oil

Return the oil to the pot and heat until it reaches 375 degrees

Carefully pour over the chile and spice mixture and stir well

Let cool and then remove the cardamom and star anise

Stir in the shallots and garlic and store in a jar in the fridge

First impression, make this once at least, just to see how cool it is to add the hot oil to the chiles.  Second quick impression, it's soooo spicy.  We even used the 1/3 power heat version.  To up the heat, add more chile de Arbol.  

Update, we tried it. It’s really spicy.  Next time we are going to cut back on the arbol chiles.

 

10/2022 notes-

Do not use grapeseed oil.  It was really foamy when cooking the shallots and garlic and it didn't really crisp up.  Stick with the vegetable oil that my brother suggests.

Also made little matchsticks with the ginger since it was a little past it's prime and wouldn't grate easily. 

Also used 5 grams arbol and 13 grams NM chiles.