By J. Kenji López-Alt
- Total Time
- 15 minutes, plus overnight resting for best flavor
- Rating
- 4(238)
- Notes
- Read community notes
Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It’s especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)
Featured in: Chile Crisp Is Even Good With Ice Cream
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Ingredients
Yield:About 1¼ cups chile oil
- 4dried chiles de árbol, stems and seeds removed (see Note)
- 2dried ancho chiles, stems and seeds removed (see Note)
- 1cup neutral oil, such as canola, rice bran or soybean oil
- 4garlic cloves, smashed with the side of a knife, skins discarded
- 1(1-inch) unpeeled knob fresh ginger, smashed with the side of a knife
- 1tablespoon Sichuan peppercorns
- 1whole star anise pod
- 1teaspoon whole cumin seeds
- 1teaspoon whole fennel seeds
- 1tablespoon granulated sugar
- 1tablespoon sesame seeds (black, white or a mix)
- ½teaspoon kosher salt
- ¼teaspoon MSG powder, such as Aji-no-moto or Ac’cent (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
223 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 84 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Using a pair of kitchen shears, cut all of the chiles into ½-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
Step
2
Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into ⅛- to ¼-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
Step
3
Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
Step
4
Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.
Tip
- If available, you can use ⅓ cup Sichuan chile flakes in place of the dried chiles and start with Step 3.
Ratings
4
out of 5
238
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Private Notes
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Cooking Notes
dimmerswitch
Ken you ask a good question: "How long is this chili oil safe to use with the garlic in it? I've seen comments about botulism being a concern with garlic oil preparations." Should be no worries for this because garlic cloves are strained out w/other solids BUT for storage beyond a couple of days I always store in fridge to be safe. I typically make a half batch at a time which gets used in 2 or 3 weeks. Lots of uses. https://www.leaf.tv/6849233/eating-raw-garlic-botulism/
Royal Kiehl
Since the garlic is boiled in hot oil, any botulism spores would be destroyed. By the way, if it were not boiled, and if the garlic did contain spores, straining out the garlic pieces would not make it safer because the microscopic spores would go right through a strainer.
Vicki
Just to set the record straight, heating plant materials does NOT destroy Botulinum spores. Heating botulinum toxin deactivates it, and C. Botulinum that is not in spore form is killed by heat. But the spores are very tough and even boiling for hours will not kill them. This means that if they are given the correct anaerobic environment, they can grow and produce the toxin that leads to botulism. Salt, pH, and refrigeration prevent spore growth.
Nadia
I ordered one bottle of the 50Hertz pepper oil, which arrived unscathed. The company did send out multiple emails explaining that they were inundated with orders and asking for patience. If toilet paper manufacturers, Lysol and Clorox are overwhelmed by demand right now, surely we can forgive a small startup?
Terese Muller
FYI, I ordered the chili sauce after your article. Arrived two months later in a torn up box. Two extremely small bottles for $24. Found out local Asian store sells large bottles for $4.
Ross
Alternatively you can store extra oil in the freezer to keep it from going rancid and prevent most (but not all) bacterial growth. It will keep for at least a year or more in there with little change to the flavor once you bring it back to room temp. Here’s a link which talks about that in the context of all that oil used to fry turkeys: https://gastronomer.info/2011/11/10/thanksgiving-fry-turkey-oil/
Doug Gann
This is wonderful. Subtle, smoky, and far less heat than I was expecting.When you cook with chilies it's like playing chicken with a pepper plant. You want to share the warmth and deep flavor of the peppers, but you do not want to inflict chemical warfare levels of pain upon your friends.This is a perfect balance of heat and flavor.
dimmerswitch
Karen you ask: "The list of pepper ingredients refers to a Note that I can’t find. Is it really the Tip at the end?" The TIP at end of recipe the (note) alongside dried peppers refers to is this one: "If available, you can use 1/3 cup Sichuan chile flakes in place of the dried chiles and start with Step 3."
Ken
How long is this chili oil safe to use with the garlic in it? I've seen comments about botulism being a concern with garlic oil preparations.
PDXBAKERBOY
Just made this, smells and tastes wonderful. One thing tho - the salt / sugar mixture seems to have barely mixed in after tons of stirring. The oil was 225 degreees and the salt / sugar / sesame was already in the bowl with the toasted chiles. Started stirring immediately. Anyone have thoughts?
Liz
A definitive reference for how to make safely infused oils containing garlic. The process involves first acidifying the garlic with citric acid, then using it to infuse the oil. https://digital.lib.uidaho.edu/digital/collection/ui_ep/id/33171/
Rebecca
Had to answer the question of Botulinum Spore eradication for myself and it wasn't easy but here it is (my comments in []):Most neutral cooking oils (this recipe) boil at about 300 C (or 572 F). "To kill the spores of Cl. botulinum a sterili[z]ation process equivalent to 121°C for 3 min is required. [that's the equivalent of 249.8 F -half the temp of the oil] The botulinum toxin itself is inactivated ....rapidly at temperatures greater than 80°C . https://www.fsai.ie › faq › botulism
Vicki
Just to set the record straight, heating plant materials does NOT destroy Botulinum spores. Heating botulinum toxin deactivates it, and C. Botulinum that is not in spore form is killed by heat. But the spores are very tough and even boiling for hours will not kill them. This means that if they are given the correct anaerobic environment, they can grow and produce the toxin that leads to botulism. Salt, pH, and refrigeration prevent spore growth.
Jonathan
This oil is delicious, the smell of it reminds me of my favourite Chinese restaurant which is currently closed due to the pandemic. I did not have whole cumin seeds and replaced them with coriander seeds, which also worked out perfectly.
Rosey
Perfectly tasteless. Well, that's an exaggeration but close. The only thing I didn't add was the MSG. Something's wrong.
Linette 6/6/2020
Made the recipe (doubled it) and was not impressed. It was very sweet and the spicy was very mild and low. Had to add a lot more peppers and some habanero peppers to get to the spicy level I wanted. I would avoid the sugar if possible and maybe add a bit more salt. I get now how it would be paired well with ice cream.
Doug Gann
This is wonderful. Subtle, smoky, and far less heat than I was expecting.When you cook with chilies it's like playing chicken with a pepper plant. You want to share the warmth and deep flavor of the peppers, but you do not want to inflict chemical warfare levels of pain upon your friends.This is a perfect balance of heat and flavor.
Sam Adams
Are the chili flakes supposed to remain with the oil? Directions unclear.
Heather
I read "Discard solids [from the strainer]." So, yes.
MP
I read this to mean discard solids from strainer but keep the Chilis with the oil
Terese Muller
FYI, I ordered the chili sauce after your article. Arrived two months later in a torn up box. Two extremely small bottles for $24. Found out local Asian store sells large bottles for $4.
Nadia
I ordered one bottle of the 50Hertz pepper oil, which arrived unscathed. The company did send out multiple emails explaining that they were inundated with orders and asking for patience. If toilet paper manufacturers, Lysol and Clorox are overwhelmed by demand right now, surely we can forgive a small startup?
Bethie
Well, Terese - I ordered two too and mine still haven't arrived! :| Does the local store sell the actual same brand or just type? I was hoping it would be a unique and wonderful gift for my best friend who's Japanese, and for my husband.
Ken
How long is this chili oil safe to use with the garlic in it? I've seen comments about botulism being a concern with garlic oil preparations.
dimmerswitch
Ken you ask a good question: "How long is this chili oil safe to use with the garlic in it? I've seen comments about botulism being a concern with garlic oil preparations." Should be no worries for this because garlic cloves are strained out w/other solids BUT for storage beyond a couple of days I always store in fridge to be safe. I typically make a half batch at a time which gets used in 2 or 3 weeks. Lots of uses. https://www.leaf.tv/6849233/eating-raw-garlic-botulism/
Ross
Alternatively you can store extra oil in the freezer to keep it from going rancid and prevent most (but not all) bacterial growth. It will keep for at least a year or more in there with little change to the flavor once you bring it back to room temp. Here’s a link which talks about that in the context of all that oil used to fry turkeys: https://gastronomer.info/2011/11/10/thanksgiving-fry-turkey-oil/
Royal Kiehl
Since the garlic is boiled in hot oil, any botulism spores would be destroyed. By the way, if it were not boiled, and if the garlic did contain spores, straining out the garlic pieces would not make it safer because the microscopic spores would go right through a strainer.
Karen
The list of pepper ingredients refers to a Note that I can’t find. Is it really the Tip at the end?
dimmerswitch
Karen you ask: "The list of pepper ingredients refers to a Note that I can’t find. Is it really the Tip at the end?" The TIP at end of recipe the (note) alongside dried peppers refers to is this one: "If available, you can use 1/3 cup Sichuan chile flakes in place of the dried chiles and start with Step 3."
Rachel
He’s not “reinventing” the wheel. Laoganma chili CRISP is much different from chili oil. Very different flavor profile and texture.
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