Chili Crisp

Making your own chili crisp may be a little ridiculous, especially when Lao Gan Maexists (the gold standard of chili crisp, found in any Asian grocery store). But this version is sooo good. And it’ll impress your friends. If you do, send us a pic, so we can feature you in the newsletter.

Makes 3 cups

INGREDIENTS

2 cups neutral oil (rice bran and grapeseed are good options)

½ cup shallots, very thinly sliced on a mandolin

¼ cup garlic, very thinly sliced

½ cup red chili flakes (aleppo, árbol, and japones are good options)

½ cup peanuts, toasted and roughly chopped

½ cup buckwheat, toasted

¼ cup white sesame seeds

½ teaspoon sichuan peppercorns

1 tablespoon mushroom powder

1 tablespoon agave syrup

1 ½ teaspoons salt

METHOD

Set up your workspace with intention. The timing on this one is tricky, so make sure you have all of the ingredients measured and ready.

Cook the shallots and garlic. In a wide saucepan on medium high, heat the shallots and oil together from room temperature. When the shallots just begin to brown slightly, stir in the garlic and reduce the heat to low.

Add the chilis and peanuts. The moment the garlic begins to brown, even faintly, add in the chilis and peanuts. Cook for another 2 minutes. The shallots and garlic should be light brown and crispy but not burned.

Remove from the pan from the heat. Stir in the remaining ingredients. Carefully transfer the contents to another metal pan to cool.

Use or store. Put your chili crisp in a fancy jar and take a picture. Store in the refrigerator for up to 1 month (or the freezer for up to 6 months).