Chili Crisp
Chili Crisp is that little kick of spice that you've been missing! Drizzle it on anything that you want to add a bit of heat to: any style of eggs (scrambled, fried, deviled, poached), pizza, Asian dumplings, popcorn, noodles, fried rice, avocado toast, mix with mayonnaise for taste kick on your burger, ... Use your imagination!
Ingredients
- 1½ cups avocado oil
- 2 spicy peppers such as serrano or bird's eye
- 1 shallot about 3 Tablespoons
- 10 cloves garlic chopped finely
- 1 3-inch cinnamon stick
- 4 star anise
- 1 teaspoon black or Sichuan peppercorns
- ¼ cup red chili flakes
- 1 Tablespoon smoked paprika, or Gochugaru (Korean pepper)
- 1 Tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Put oil, peppers, shallot, garlic, cinnamon stick and star anise in a pot over medium low heat. Simmer for 20-30 minutes or until the ingredients turn golden and crispy. Watch carefully as they can burn easily if the heat is too high. Remove from heat and cool for 2-3 minutes.
- In a separate heat-proof bowl, mix chili flakes, paprika, soy sauce, sugar, and salt.
- Strain the oil into the spices, reserving the peppers, garlic, and shallot pieces. Set them aside to cool and crisp, about 15 minutes, then stir them back into the oil. Cover and refrigerate.