Chili Crisp is this amazing condiment that adds textures, flavors and crunch to different foods. It’s great on grilled meats. It makes plain old vegetables special. Some people add chili crisp to pizzas, snacks or even ice cream. I tried a few different jars of chili crisp and thought WOW! Why haven’t I tried it before? I recently came across this Chili Crisp recipe by Justine Chapple from a Food and Wine Magazine. The original recipe has you glazing 1 1/2 pounds of bacon with this chili crisp. The recipe is so good that you should use it on anything that you like. The only hard part is wearing gloves so you don’t burn your eyes from handing peppers. You will need a spice grinder. This recipe makes around a cup of chili crisp that I am guessing might be around 8 servings.

1 oz dried whole peppers (recipe calls for japones chilles )

1/4 cup honey roasted peanuts chopped

2 1/2 teaspoon kosher salt (I used course sea salt…tastier)

1 teaspoon cumin seeds – crushed

1/2 teaspoon Szechuan peppercorns

1/4 teaspoon black pepper

2 whole star anise

1 cup peanut oil

1/2 cup shallots – slice extra thin on mandolin

1 cup garlic cloves – sliced very thin (I used a truffle shaver)

1 inch fresh ginger cut in thin matchsticks

Directions

USE GLOVES and break open each chilli pod and discard the seeds and throw stems if you have any. Process the pods until they are chopped and not ground (about 15 seconds). Stir together the chilies, peanuts, salt cumin, Szechuan peppercorns, black pepper and star anise in a large heat proof bowl. Place a strainer over the bowl. Set to the side.

Heat oil in a medium sized saucepan on medium high heat till shimmering. Add shallots, garlic, and ginger. Stir often till everything is golden crisp (about 5-6 minutes). Immediately pour mixture threw the strainer. Spread the solids on paper towels to drain. let cool 30 minutes and add it to the bowl contents. Cover and refrigerate at least 8 hours or over night.

It’s DELICIOUS!!!!!!

A Special THANKS!!!! to Justin Chapple and Food & Wine Magazine for this amazing recipe.