chili-crisp - Recipes

Name: chili-crisp - Recipes
Ingredients: 27g (1 cup) dried árbol chilies, stems removed; 20g (3/4 cup) dried chiles japones, stems removed; 25g (3/4 cup) dried Kashmiri red chilies, stems removed; 1/2 cup (50g) roasted, salted peanuts, chopped; 2-inch piece (30g) fresh ginger, sliced into thin matchsticks; 3/4 teaspoon (2g) freshly ground black pepper; 3 pieces whole star anise; 2 red or black (or green) cardamom pods, split in half; 2 teaspoons (6g) freshly ground cumin; 3 tablespoons (28g) freshly ground Sichuan peppercorn; 5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight; 2 tablespoons (20g) sugar; 2 1/2 cups (500g) peanut oil, or any other neutral oil; 2 cups (200g) thinly sliced shallots (about 1mm thick); 3/4 cup (65g) thinly sliced garlic (about 1mm thick)

noahpendleton.com

Craft your perfect chili crisp with a blend of aromatic chilies, peanuts, and spices for a tasty savory topping.Makes 1 quart.

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Ingredients

27g (1 cup) dried árbol chilies, stems removed
20g (3/4 cup) dried chiles japones, stems removed
25g (3/4 cup) dried Kashmiri red chilies, stems removed
1/2 cup (50g) roasted, salted peanuts, chopped
2-inch piece (30g) fresh ginger, sliced into thin matchsticks
3/4 teaspoon (2g) freshly ground black pepper
3 pieces whole star anise
2 red or black (or green) cardamom pods, split in half
2 teaspoons (6g) freshly ground cumin
3 tablespoons (28g) freshly ground Sichuan peppercorn
5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
2 tablespoons (20g) sugar
2 1/2 cups (500g) peanut oil, or any other neutral oil
2 cups (200g) thinly sliced shallots (about 1mm thick)
3/4 cup (65g) thinly sliced garlic (about 1mm thick)