Katy
Chili Crisp Recipe
1 serving
份量5 minutes
准备时间35 minutes
总时间配料
1 cup oil avocado oil, peanut oil, or light olive oil
1/3 cup dried minced onion flakes or dehydrated shallots
1 tablespoon dried minced garlic flakes
2 tablespoons red pepper flakes (*see notes for alternative suggestions)
1 tablespoon Aleppo chili flakes or gochugaru (*see notes for alternative suggestions)
1/2 teaspoon salt
2 cinnamon sticks
4 star anise
1/2 teaspoon black pepper
1 tablespoon smoked paprika
2 teaspoons coconut sugar (adjust to taste)
1 teaspoon soy sauce
步骤
In a small pot add oil, minced onions, minced garlic, red pepper flakes, gochugaru or Aleppo, salt, and cinnamon sticks and star anise.
Place on the lowest heat for 30 minutes, stirring a few times. Do not exceed 225 degrees. (Too high of heat will result in burning the chilies which will make them bitter.) Watch closely and if you smell the chilies check the temperature with a thermometer. The oil should just very lightly bubble with tiny bubbles.
Add into a separate medium-sized bowl, black pepper, smoked paprika, sugar, and soy sauce. Place a metal (plastic will melt!) fine mesh sieve over the bowl. When the chili oil has finished cooking, pour into the sieve letting the oil strain into the bowl over the spices. Spread the cooked chili mixture out in the sieve to cool for about 10 minutes and remove the aromatics (cinnamon sticks, star anise, and any other whole seeds added).
Mix the toasted chilis in the strainer back into the oil. Store in a well-sealed container. Chili Crunch is shelf-stable for 3 months.
营养
每份大小
2 teaspoons
卡路里
36
总脂肪
2.9 g
饱和脂肪
0.3 g
不饱和脂肪
-
反式脂肪
0 g
胆固醇
6.2 mg
钠
91.7 mg
总碳水化合物
2.3 g
膳食纤维
0.5 g
总糖
0.5 g
蛋白质
0.3 g
1 serving
份量5 minutes
准备时间35 minutes
总时间