Name: Homemade Spicy Chili Crisp Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 27 g (1 cup) dried árbol chiles, stems removed; 20 g (3/4 cup) dried chiles japones, stems removed; 25 g (3/4 cup) dried Kashmiri red chiles, stems removed; 1/2 cup (50 g) roasted, salted peanuts, chopped; 1 2-inch piece (30 g) fresh ginger, sliced into thin matchsticks; 3 pieces whole star anise; 2 red or black cardamom pods, split in half; 3 tablespoons (28 g) freshly ground Sichuan peppercorn; 3 tablespoons (12 g) porcini or shiitake mushroom powder; 2 tablespoons (20 g) sugar; 5 teaspoons (30 g) Diamond Crystal kosher salt; 2 teaspoons (6 g) freshly ground cumin; 1 teaspoon (4 g) MSG (optional); 3/4 teaspoon (2 g) freshly ground black pepper; 2 1/2 cups (500 g) peanut oil, or any other neutral oil; 2 cups (200 g) thinly sliced shallots; 3/4 cup (65 g) thinly sliced garlic

Description

This homemade spicy chili crisp recipe is packed with bold flavors and fiery heat, perfect for adding a kick to your favorite dishes. The combination of dried chiles, spices, and crunchy peanuts creates a versatile condiment that can elevate any meal.

Ingredients

Units Scale

Dried Chiles Mixture:

27 g (1 cup) dried árbol chiles, stems removed
20 g (3/4 cup) dried chiles japones, stems removed
25 g (3/4 cup) dried Kashmiri red chiles, stems removed

Additional Ingredients:

1/2 cup (50 g) roasted, salted peanuts, chopped
1 2-inch piece (30 g) fresh ginger, sliced into thin matchsticks
3 pieces whole star anise
2 red or black cardamom pods, split in half
3 tablespoons (28 g) freshly ground Sichuan peppercorn
3 tablespoons (12 g) porcini or shiitake mushroom powder
2 tablespoons (20 g) sugar
5 teaspoons (30 g) Diamond Crystal kosher salt
2 teaspoons (6 g) freshly ground cumin
1 teaspoon (4 g) MSG (optional)
3/4 teaspoon (2 g) freshly ground black pepper
2 1/2 cups (500 g) peanut oil, or any other neutral oil
2 cups (200 g) thinly sliced shallots
3/4 cup (65 g) thinly sliced garlic

Cook Mode Prevent your screen from going dark

Instructions

Cut and Prepare Chiles: Remove stems from dried chiles. Process chiles in a spice grinder until coarsely ground.
Prepare Flavoring Mixture: Combine ground chiles with peanuts, ginger, spices, and seasonings in a large bowl.
Fry Shallots and Garlic: Cook shallots and garlic in oil until golden brown, then strain.
Combine Ingredients: Pour hot oil over chile mixture, stir well, and let cool.
Finish and Store: Remove whole spices, add fried shallots and garlic, then transfer to jars and refrigerate.

Notes

For a milder version, use less spicy chiles like guajillo or Aleppo.
Thinly slice shallots and garlic with a mandoline for best results.
Ensure garlic and shallots are fully crisped to prevent botulism risk.

Nutrition

Serving Size: 1 tablespoon
Calories: 110
Sugar: 1g
Sodium: 240mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg