Ingredients
Scale
1 c coconut oil (look for expeller pressed or steam refined for a neutral tasting oil without the coconutty flavor)
1/4 c dried onion flakes
2 T garlic granules
1/3 c red pepper flakes (or try smoked!)
1 T Szechuan peppercorns, ground
3 T maple sugar or coconut sugar (may substitute white sugar)
1/2 tsp ginger powder
1 c olive oil
Instructions
- In a small heavy-bottomed saucepan, heat coconut oil to 225-250F.
- Meanwhile, if you have whole Sichuan pepper, grind them in an electric coffee grinder or mortar and pestle.
- Combine chili pepper flakes, ground Szechuan pepper, sugar, salt and ginger in a 1 quart jar; set aside.
- Add onion flakes and garlic to the hot oil and cook, stirring frequently, until they’re light golden brown and fragrant. (Be ready — this can happen very quickly!)
- Remove from heat and strain oil into the jar with the chili flake mixture; reserve the crispy onion and garlic bits in the strainer and allow them to cool and crisp up.
- When the chili oil has cooled a bit, add the olive to the jar, along with the crispy onion and garlic bits; give it a final stir to combine.
- Your chili crisp will be ready to use immediately, but the flavors will continue to develop over time. Store with a tightly fitting lid. ♥
Notes
This recipe can also be made with fresh chopped onion, garlic and cayenne peppers, but that version would not be shelf stable and would need to be used fairly quickly to prevent risk of botulism.
