Calling all spicy food lovers! Allow me to introduce you to your new culinary best friend: Spicy Chili Crisp.
This fiery, savory, crunchy condiment is good on literally EVERYTHING. Toss it into steamed vegetables, jazz up a boring potato salad, add a spoonful to scrambled eggs or drizzle it over grilled meat. It’s also amazing on rice and Asian-style noodles such as ramen, udon or pho. I’ve spread it on fresh mango before, and rumor has it it’s great on ice cream.
Consuming capsaicin, the constituent in chili peppers that makes them spicy, is said to stimulate blood flow to the brain, digestive organs and skin. Rich in flavonoids, chili peppers are believed to have valuable antioxidant properties, protecting cell health, particularly in the circulatory system. Cayenne may also support blood sugar balance.
Fair warning: It would be wise to exercise moderation until you’re familiar with the heat level – this stuff packs a punch!
Note that this recipe calls for one ingredient many people won’t have handy in their pantry: Sichuan peppercorns. You can substitute black peppercorns here, but I strongly recommend you source some Sichuan peppercorns for this recipe. It’s worth it! ??
Spicy Chili Crisp
Ingredients
- 1-1/2 c avocado or olive oil
- 1/4 c onion flakes
- 2 T garlic granules
- 1 c of red pepper flakes
- 1 T Sichuan peppercorns, ground
- 2 T sugar
- 1 T sea salt
- 1/2 tsp ginger powder
Instructions
- In a small heavy-bottomed saucepan, heat oil to 250F
- Meanwhile, finely grind your Sichuan peppercorns in an electric spice grinder or mortar and pestle.
- Combine chili pepper flakes, ground Sichuan peppercorn, sugar, salt and ginger in a 1-1/2 pint or 1 quart jar; set aside
- Add onion flakes and garlic to the hot oil and cook, stirring frequently, until they're light golden brown and fragrant
- Remove from heat and strain oil into the chili flake mixture in the jar; reserve the crispy onion and garlic bits in the strainer and allow them to cool and crisp up
- Add onion and garlic bits to the jar, and give it a final stir to combine
- Store with a tightly fitting cap
Notes
This recipe can also be made with fresh chopped onion, garlic and peppers, but that version would not be shelf stable.
