The chile crisp recipe from the New York Times is made with dried minced onions, red pepper flakes, Sichuan peppercorns and sesame seeds. ½ cup vegetable oil ¼ cup dried minced onion 1 teaspoon sugar 1 ½ teaspoons kosher salt 1/3 cup finely crushed dried small red chiles or […]
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½ cup vegetable oil
¼ cup dried minced onion
1 teaspoon sugar
1 ½ teaspoons kosher salt
1/3 cup finely crushed dried small red chiles or red-pepper flakes
3 tablespoons sesame seeds
1 teaspoon coarsely ground Sichuan peppercorns, optional
Instructions: Combine the oil, onion, ½ teaspoon sugar and ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring for 1 minute, then stir in the remaining ½ teaspoon sugar and 1 teaspoon salt.
Use immediately or refrigerate in an airtight container for up to 2 weeks.
Testing notes: This recipe makes a salty, crunchy chile crisp that is more on the dry side. Add more oil if you prefer.
Makes about 1¼ cups
From cooking.nytimes.com
