Chili Crisp

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Chili Crisp

Yield: 3 cups

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Ingredients

• 2 cups neutral oil (rice bran or grapeseed are good options)
• ½ cup shallots, very thinly sliced with a mandolin
• ¼ cup garlic, very thinly sliced
• ½ cup red chili flakes (aleppo or japones are good options)
• ½ cup peanuts, toasted and roughly chopped
• ½ cup buckwheat, toasted
• ¼ cup white sesame seeds
• ½ t sichuan peppercorns
• 1 tablespoon mushroom powder
• 1 tablespoon agave syrup
• 1 ½ teaspoons salt

Instructions

1. The timing on this one is tricky, so make sure you have all of the ingredients measured and ready. In a wide saucepan on medium high, heat the shallots and oil together from room temperature.
2. When the shallots just begin to brown slightly, stir in the garlic and reduce the heat to low.
3. 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.
4. Remove from the pan from the heat and stir in the remaining ingredients. Carefully transfer to another metal pan to cool.
5. 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).