Chili Crisp
The Spice & Tea Exchange
3 cups
15 minutes
35 hours
Savory with a slow-building heat, this homemade Chili Crisp combines crispy shallots, garlic, and cashews in fragrant, spice-infused oil. Packed with warm aromatics and bold flavor, it’s a new pantry staple you’ll reach for to add crunch and heat to just about everything.
Ingredients
2½ cups neutral oil (such as peanut or vegetable), divided
3 large shallots, thinly sliced
12-15 cloves garlic, thinly sliced
½ cup raw cashews, roughly chopped
½ cup Crushed Red Pepper Flakes
2 Tbsp sesame seeds
1 Tbsp fresh ginger, minced
2 tsp Cumin - Ground
1 tsp Szechuan Pepper Berry
2 ea lemongrass, smashed
12-15 ea curry leaves
1 ea cinnamon stick, broken into pieces
2 ea star anise
2 tsp Porcini Mushroom Sea Salt
2 Tbsp light brown sugar
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Chili Crisp (Kit)
Directions
In a medium saucepan over medium-low heat, add 1 cup oil. Fry the sliced shallots and garlic, stirring occasionally, until golden and crisp, about 25 to 30 minutes. In the last 5 minutes of cooking, add chopped cashews. Remove the mixture with a slotted spoon and drain on paper towels; set aside.
In a heatproof bowl combine Crushed Red Pepper Flakes, sesame seeds, ginger, Cumin, and Szechuan Pepper Berry; set aside.
In a clean saucepan, add the remaining 1½ cups oil, lemongrass, curry leaves, cinnamon stick, and star anise. Heat on medium-low; infuse for about 6 to 8 minutes, until fragrant. Strain the oil, discard the solids.
Carefully pour the warmed infused oil over the pepper flake-sesame seed mixture. While warm, stir in Porcini Mushroom Sea Salt and light brown sugar until fully dissolved.
Fold in the fried shallot–cashew mixture and stir well. Adjust salt to taste.
Let cool completely before transferring to a clean, air-tight jar. For best flavor, let it sit for at least 24 hours before using. Refrigerate and use within one month.