Garlic Chili Crisp

🥘 Ingredients

• arbol chiles 25 g
• japones chiles 20 g
• Kashmiri chilis 25 g
• peanuts 50 g
• ginger 30 g
• star anise 3
• black cardamom pods 2
• ground Sichuan peppercorn 14 g
• mushroom powder 12 g
• sugar 20 g
• salt 30 g
• cumin 6 g
• MSG 4 g
• black pepper 2 g
• avocado oil 500 g
• shallots 200 g
• garlic 65 g

1. 1

   Put on disposable latex gloves .
2. 2

   Place a wire rack inside a baking tray . Using your hands and kitchen shears , cut open arbol chiles , japones chiles and Kashmiri chilis and place them on tray. Shake tray to sift off most of the seeds. Transfer chiles to a bowl and discard seeds from tray.
3. 3

   Using a spice grinder and working in batches, process chiles until they are ground to a size just larger than standard chile flakes. Transfer processed chiles to a heatproof bowl or pot large enough to accommodate , bubbling oil (at least 4 quarts in size).
4. 4

   Combine chile flakes with peanuts , ginger , star anise , black cardamom pods , ground Sichuan peppercorn , mushroom powder , sugar , salt (5 teaspoons), cumin , MSG and black pepper . Set aside.
5. 5

   Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine avocado oil and shallots (sliced 1 mm thick). Cook over high heat while constantly stirring. Once shallots become light golden brown, strain out shallots into bowl.
6. 6

   Add garlic (sliced 1 mm thick) to oil. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic.
7. 7

   Heat oil to 375°F (190°C). Pour hot oil over chiles, spices, and other seasonings. Stir well to distribute hot oil throughout.
8. 8

   Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.
9. 9

   Once chile-and-oil mixture has fully cooled, remove star anise and cardamom pods.
10. 10

    Mix in fried shallots and garlic.
11. 11

    Pour finished chili crisp into jars and store in the fridge for about 3 months.
12. 12

    It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.