Sichuan Garlic Chili Crisp

Name: Sichuan Garlic Chili Crisp
Ingredients: 1 cup neutral oil; 2 tablespoons Toasted Sesame Seeds; 1 tablespoon Sichuan Peppercorns, coarsely crushed; 5 tablespoons Chopped Garlic; 4 tablespoons Crushed Red Chiles; 2 tablespoons Sichuan Chile BBQ Rub; 1 tablespoon soy sauce; 1 teaspoon salt; 1 tablespoon demerara sugar; 4 tablespoons sesame oil; 2 tablespoons freshly chopped scallion

I love to spoon this condiment over plain noodles or atop a plain bowl of rice. It also makes a phenomenal finisher for a plate of fresh hummus.

Submitted by: Lonnie R. from Chicago, IL

Spices

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Ingredients

1 cup neutral oil
2 tablespoons Toasted Sesame Seeds
1 tablespoon Sichuan Peppercorns, coarsely crushed
5 tablespoons Chopped Garlic
4 tablespoons Crushed Red Chiles
2 tablespoons Sichuan Chile BBQ Rub
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon demerara sugar
4 tablespoons sesame oil
2 tablespoons freshly chopped scallion

Preparation Instructions:

Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.

While oil heats, add all the ingredients into a heat proof bowl (large enough to fit 1 1/2 cups) except for the Sichuan Chile BBQ Rub, scallion, sugar, and sesame oil.

Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first.

Let the oil reach room temperature and then stir in the Sichuan Chile BBQ, sugar, scallion, and sesame oil.

Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.

More About This Recipe

Store in a sterilized jar and keep at room temperature for up to 2-3 weeks.

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