Serious Eats’ Spicy Chile Crisp

½ cup dried arbol chiles, stems

removed

1⁄3 cup dried japones chiles, stems

removed

1⁄3 cup guajillo chile, stems removed

and seeded

¼ cup roasted, salted peanuts,

chopped

1-inch piece fresh ginger, finely chopped 2 whole star anise

2 red or black cardamom pods, split in

half, optional

1 ½ teaspoons freshly ground Sichuan

peppercorns

1 tablespoon sugar

2 ½ teaspoons kosher salt

1 teaspoon ground cumin

½ teaspoon freshly ground black

pepper

1 ¼ cups peanut oil, or any neutral oil 1 cup thinly sliced shallots

1⁄3 cup chopped garlic

Instructions: Using a spice grinder, work in batches to process chiles until they are ground to the size of standard chile flakes. Transfer processed chiles to a large heatproof bowl.

To the bowl, add peanuts, ginger, star anise, cardamom, Sichuan peppercorns, sugar, salt, cumin and black pepper. Set aside.

In a large skillet or saucepan, combine oil and shallots over medium-high heat and cook, stirring occasionally, until shallots become light golden brown. Using a fine-mesh strainer set over a separate heatproof bowl, strain shallots and return oil to the pan.

Add garlic to the oil and cook over medium-low heat, stirring constantly, until garlic is light golden brown. Strain over the shallots and return oil to pan again.

Heat oil to 375 degrees and pour over the bowl holding the chiles and spices. Stir well and set aside to fully cool, about 30 minutes. Remove star anise and cardamom pods. Mix in fried shallots and garlic.

Spoon finished crisp into a jar with lid and store in refrigerator for about 3 months. Stir well before serving.

Testing notes: This recipe produced a chile crisp that was full of texture and flavors. Add more oil for a soupier texture if desired.

Makes about 2 cups Adapted from seriouseats.com