Chili Crisp

[{"selector":"#anim-f0c36fd3-d7f3-4c8c-80bc-1628a345b3fe","keyframes":{"opacity":[0,1]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c66c31ab-8685-43cd-9db7-c004d01f8088","keyframes":{"transform":["translate3d(0px, 146.28279%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-660ca669-9ce8-481f-bace-07611309a65e","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Greetings from South Africa and a massive thank you for such a fantastic recipe. I grow different types of chillies to see what they are like which results in far too much chillies for one family. I dry most of them and give a lot away. Having already made this recipe twice, I now realise that my large dried stash is going to be used up pretty fast. My family just can’t get enough of your Chili Crisp oil. Delicious. - Jone. More details

ingredients

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– Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.

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– Heat the oil to medium-low and simmer until the ingredients in the pot brown. – Remove from heat and allow to cool. The flavors will infuse the oil even further.

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– In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.

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– Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.

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– Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil. – Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

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Enjoy!

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Chili Crisp

Homemade

ingredients

10

– Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.

1

– Heat the oil to medium-low and simmer until the ingredients in the pot brown. – Remove from heat and allow to cool. The flavors will infuse the oil even further.

2-3

– In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.

4

– Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.

5

– Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil. – Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

&

Enjoy!

Enjoy!

Swipe up to get the full recipe, plus cooking and serving tips!

Swipe up to get the full recipe, plus cooking and serving tips!

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