15 minutes
A spicy and savory condiment with dried chiles, onion, and sesame seeds, perfect for adding a kick to any dish.
0.25 fluid ounces
teaspoons
teaspoons
Dried Small Red Chiles, finely crushed
0 oz
Sichuan Peppercorns, coarsely ground
teaspoons
tablespoons
1. Fry Onions in Oil
Pour vegetable oil into a small saucepan and bring the heat up to medium. Add dried minced onion, a pinch of sugar, and a dash of kosher salt. Stir occasionally and cook for 3 to 5 minutes until onions caramelize.
2. Toast Chiles and Sesame Seeds
Add finely crushed dried small red chiles, Sichuan peppercorns, and sesame seeds to the pan. Let them sizzle together for about 1 minute, releasing their aromatic oils.
3. Season and Store
Stir in the remaining sugar and salt to balance the flavors. The homemade chile crisp is now ready to use or can be stored in the refrigerator for up to two weeks.
The foundation of any great Chile Crisp is the quality of the chilies and oil used. Choose a mix of dried chilies for a complex flavor profile. For instance, a combination of fruity, mild, and hotter chilies like Arbol, Guajillo, and Chinese or Korean red pepper flakes can yield a nuanced heat.
Select a mix of dried chilies for depth, including Sichuan for heat and smoked varieties like pasilla or ancho for nuanced flavor. Add Thai or pequin chilies for extra spice if desired.
Select a variety of dried chilies for depth, such as Sichuan red chilies for heat and smoked varieties like pasilla or ancho for earthy flavors. Add Thai or pequin chilies for extra spice.
Gently simmer aromatics and chilies to infuse the oil with flavor without burning, achieving a rich taste.
Add sugar or honey to counter the heat, soy sauce or fish sauce for umami, and a touch of vinegar for brightness.
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