Chili Crisp Oil
A hybrid method of creating this savory and delicious condiment. Easy to make and ready to eat right away, though the flavor deepens after a couple days.
Servings: 1 pint
Equipment
Ingredients
- 1 cup avocado oil
- 1 -3 dried chilis [see notes for substitutes]
- 4 tablespoons dried shallots
- 4 tablespoons dried onions
- 4 tablespoons dried garlic
- 2 tablespoons sesame seeds
- 1 tablespoon flakey salt
- 2 teaspoons smoked paprika [sweet or hot]
- 1 teaspoon umami powder
- 1/2 teaspoon chipotle chili powder [optional, see notes]
Instructions
- If you are starting with whole, dried chilis, and I recommend that you do, use sharp kitchen scissors to remove the stems. Dump out the seeds, and cut the chilis into about 1 inch pieces. Using a small food processor of some kind [like a Nutri-Bullet], grind the chilis until they are in small pieces, but not powdered. OR - use dried red pepper flake. Empty the chilis into a heavy metal bowl.
- Using the same processor or Nutri-Bullet, break the dried shallots down a bit - to about the same size as the dried garlic. Empty into the same bowl.
- Measure the avocado oil into a heavy sauce pan - 3 quarts is a good size. Turn the heat to medium.
- While the oil is heating, measure the remaining ingredients into the heavy metal bowl. Stir them together.
- Place the bowl on a wooden cutting board, or other heat-proof surface, and have it sitting right next to the stove.
- Watch the hot oil carefully, and check the temperature with an instant read thermometer - you want to have oil right around 350°F You don't need to stir it - just let it heat. It won't take long.
- When the oil gets to 350°F, turn off the heat.
- Carefully pour the oil over the ingredients in the metal bowl. Take your time - no need to risk splashing the oil around - just pour it in a steady stream. Everything is going to bubble around a bit, as the oil cooks the other ingredients just a bit.
- Leave the chili crisp oil to cool for about an hour. You can stir it to ensure everything is well combined.
- Pour the Chili Crisp Oil into a jar [it will fit perfectly in a 1 pint canning jar] with a lid. It is ready to use, but the flavor will deepen over the next few days and weeks.
Notes
I like to use a variety of dried chilis - this batch has one each of ancho, guajillo and pasilla chilis. Guajillos are a little on the hotter side, anchos are a medium heat chili, while pasillas are milder. If I were using only one type of chilis, I would go with anchos for their medium heat with a slightly fruity edge. The package of chilis linked in the post contain all 3 types. Each chili has its own unique flavor characteristics, and this is not a huge package of chilis, so if you enjoy this recipe, you are going to use them up pretty quickly. Chuck Steak Chili also uses dried chilis if you're looking for another way to use them.
As mentioned in the ingredients above, you can just use dried chili flake. The flavor will be different though, and definitely not as good. It is still better than no Chili Crisp Oil at all though. 😉
You can also add additional ingredients to spice it up more - I suggest the aforementioned chipotle chili powder, in judicious amounts. You can add more, but you can't take it back out.
We keep this at room temperature, on the kitchen table, because we use it so often. See the post for ways to use it. You can keep it in the refrigerator if you are concerned about using it up. I don't how long it would take to spoil, but I would guess it will never actually go bad.