Homemade Chili Crisp

Ingredients and Weight:

• 4 dried red chiles (such as guajillo or ancho), stemmed and seeded: 1 ounce
• 2 tablespoons Sichuan peppercorns
• 1/2 cup vegetable oil
• 1 cup unsalted peanuts
• 1 cup roasted soybeans
• 1/2 cup chopped ginger
• 1/2 cup chopped garlic
• 1/4 cup chopped green onions
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons toasted sesame oil

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Heat a large skillet over medium heat. Add the dried chiles and Sichuan peppercorns and toast until fragrant, about 2 minutes. Remove from heat and let cool.
2. In a blender or food processor, grind the cooled chiles and Sichuan peppercorns into a powder.
3. Heat the vegetable oil in the same skillet over medium heat. Add the peanuts, soybeans, ginger, garlic, and green onions and cook until fragrant, about 5 minutes.
4. Add the chili and Sichuan peppercorn powder to the skillet and cook for another 2 minutes, stirring constantly.
5. Stir in the light soy sauce, dark soy sauce, and toasted sesame oil. Reduce heat to low and simmer for 10 minutes, or until the mixture has thickened slightly.
6. Let cool completely before serving.

Nutritional Information:

Per tablespoon: * Calories: 50 * Fat: 4 grams * Carbohydrates: 3 grams * Protein: 2 grams

Dish Characteristics:

• Savory, spicy, and aromatic
• Versatile condiment that can be used on a variety of dishes
• Can be stored in an airtight container in the refrigerator for up to 2 weeks

User Comments:

• "This chili crisp is the perfect balance of spicy and savory. I love adding it to my noodles, rice, and stir-fries."
• "I've tried many chili crisps before, but this one is by far the best. The flavor is incredible and it adds a real kick to any dish."
• "I'm not usually a fan of spicy food, but this chili crisp is so delicious that I can't stop eating it. It's the perfect addition to my favorite Chinese dishes."

Special Precautions and Tips:

• Be careful not to overcook the chili and Sichuan peppercorns when toasting them, as they can burn easily.
• If you don't have a blender or food processor, you can grind the dried chiles and Sichuan peppercorns using a mortar and pestle.
• The chili crisp can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks.