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Dec. 11th, 2022 08:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chile Crisp.
42 g mixed dried chilies: arbol, Kashmiri red, etc. (I used a couple ancho, guajillo, and the bulk was Thai bird's eye)
28 g ground Sichuan pepper
20 g sugar
30 g kosher salt
6 g cumin
2 g black pepper
500 g peanut or other neutral oil (I used 375 g mustard oil and the rest was rapeseed)
200 g thinly sliced shallots
65 g thinly sliced garlic (Ha! I used... that amount.)
Cut open the chilies and place them on a rack. Shake rack to sift off most of the seeds (they become leathery). Discard seeds and grind chilies to ~standard chile flake size. Mix with Sichuan pepper, sugar, salt, cumin, and black pepper.
Combine oil and shallots in a saucepan. Cook over high heat, constantly stirring, until the shallots become light golden brown. Strain shallots in a fine mesh and return the oil to the pot. Add garlic, and cook over medium-low heat until light golden brown. Strain garlic in the same mesh. Return oil to the pot one more time, and heat the oil to 375 F.
Pour hot oil over the chile/spice mix. Stir well to distribute the oil. Let cool for about 30 minutes. Mix in fried shallots and garlic, stir well, and seal up in jars "according to the customs of your country." Stir well before serving.
What worked: This made almost exactly 2 pints. Nice burn, good flavor. The Sichuan pepper added some back burn to round out the chilies' upfront burn. The crisp is a condiment rather than a chile oil.
What didn't: It was a fair amount of dishes, though not that much work. I might have cooked the shallot and/or garlic a bit browner than intended; not burned by any stretch but I did taste a slight char note in the bit I had for breakfast.
Will I make it again? Eh, I'll probably just buy chile crisp as long as it's trendy enough to be readily available.
42 g mixed dried chilies: arbol, Kashmiri red, etc. (I used a couple ancho, guajillo, and the bulk was Thai bird's eye)
28 g ground Sichuan pepper
20 g sugar
30 g kosher salt
6 g cumin
2 g black pepper
500 g peanut or other neutral oil (I used 375 g mustard oil and the rest was rapeseed)
200 g thinly sliced shallots
65 g thinly sliced garlic (Ha! I used... that amount.)
Cut open the chilies and place them on a rack. Shake rack to sift off most of the seeds (they become leathery). Discard seeds and grind chilies to ~standard chile flake size. Mix with Sichuan pepper, sugar, salt, cumin, and black pepper.
Combine oil and shallots in a saucepan. Cook over high heat, constantly stirring, until the shallots become light golden brown. Strain shallots in a fine mesh and return the oil to the pot. Add garlic, and cook over medium-low heat until light golden brown. Strain garlic in the same mesh. Return oil to the pot one more time, and heat the oil to 375 F.
Pour hot oil over the chile/spice mix. Stir well to distribute the oil. Let cool for about 30 minutes. Mix in fried shallots and garlic, stir well, and seal up in jars "according to the customs of your country." Stir well before serving.
What worked: This made almost exactly 2 pints. Nice burn, good flavor. The Sichuan pepper added some back burn to round out the chilies' upfront burn. The crisp is a condiment rather than a chile oil.
What didn't: It was a fair amount of dishes, though not that much work. I might have cooked the shallot and/or garlic a bit browner than intended; not burned by any stretch but I did taste a slight char note in the bit I had for breakfast.
Will I make it again? Eh, I'll probably just buy chile crisp as long as it's trendy enough to be readily available.
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Date: 2022-12-29 11:07 am (UTC)