I was a dumbass and managed to melt my last bottle of chili oil on a hot burner. This stuff is good as gold and I always have to have it on hand. The heat level isn’t too bad for me, but my roommate said this batch blew her head off lol.
by SmokeMoreWorryLess
5 Comments
What kind of oil? How many chilis? Confit?
Recipe?
Y’all wanted the recipe, so here you go!
# Shallot Garlic Chili Crisp and Oil
## Equipment
* A large deep pot
* Heat safe rubberized or silicone spatula
* Mandoline (optional)
* Fine mesh strainer (larger holes won’t work)
* Big metal bowl
* Large measuring cup
* Glass jars and squeeze bottles for storage
## Ingredients
### Fried Aromatics
* 24 oz grapeseed oil, more if needed to cover aromatics
* ~3 cups shallot, finely sliced
* ~3/4 cup garlic, finely sliced into chips
* 4-5 pieces of thinly sliced ginger
* 1 tablespoon whole black peppercorns
### Post-fry Aromatics
* ~1 cup standard chili flakes you can find at most American grocery stores. I used three packs of the El Guapo brand flakes because they were bright red and very aromatic. Using stale flakes will lead to a disappointing end result.
* ~1 cup sweet paprika, can use smoked or hot varieties if you like
* 1 small cinnamon stick OR 1 teaspoon of ground cinnamon
### Final Spices and Seasonings
* 1 tablespoon brown sugar
* ~ 1/4 cup soy sauce, use more as needed
* Kosher salt to taste
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* Slice your shallot, garlic, and ginger as thinly and consistently as possible. When prepping the ginger and garlic, cut them lengthwise so they’re longer strips rather than squat rounds. A mandoline would save you a lot of time and give the best results, but I prepped this batch with a knife so it is possible.
* In a large metal bowl add your chili flakes, paprika, brown sugar and cinnamon stick. Place your fine mesh strainer on/near the bowl and set aside.
* Pour your oil into a cold, deep pot rather than a shallow pan. I find pans come up to temp too quickly and the aromatics are prone to burning
* Put your sliced aromatics and peppercorns in the oil, making sure they are covered with at least a quarter inch of oil for headspace.
* Turn the burner to med-hi and stir CONSTANTLY as soon as it starts to get warm. We’re looking for even browning and stirring is the only way to get it. Make sure you’re scraping the sides of the pot with a heat safe spatula, otherwise the sugars from the shallot will collect and burn on the sides.
* Keep stirring and scraping until you start to see the shallots start to brown. Once they are a light golden brown, immediately and CAREFULLY pour the contents of the pot into the mesh strainer, draining the oil into the bowl, carefully stirring it just enough to make sure everything mixes into the oil. The contents will sizzle and flash fry.
* Spread the drained aromatics on a sheet tray lined with paper towels to drain, taking care to remove the ginger chips. They overpower everything when left in and are unpleasant to accidentally bite into. While still hot, season with kosher salt to taste.
* Once the oil stops sizzling, remove the cinnamon stick, add your soy sauce, and stir. Wait for it to cool completely.
* Once cooled, stir and taste the oil. Adjust flavor as needed.
* Drain the oil into your measuring cup, making sure not to collect much if any sediment in the cup. Pour this off into your squeeze bottle(s)
* Mix all of your aromatics together thoroughly in the large bowl to make your chili crisp. Taste as you go and add salt as needed.
* Transfer your chili crisp into the glass jars and add chili oil until you get the consistency you like.
I measure with my heart, so my listed measurements are educated guesses. Taste as you go since you may need to adjust flavors here and there. Enjoy!
Sounds and looks delicious. Will def try to make some!
I just ran out of my store bought chili crisp at lunch today. This recipe’s ingredients are going on the grocery list!