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Homemade Spicy Chili Crisp
Ingredients
  • 27 g (1 cup) dried árbol chiles, stems removed (see note)
  • 20 g (¾ cup) dried chiles japones, stems removed (see note)
  • 25 g (¾ cup) dried Kashmiri red chiles, stems removed (see note)
  • ½ cup ( 50 g) roasted, salted peanuts, chopped
  • 2-inch piece ( 30 g) fresh ginger, sliced into thin matchsticks
  • 3 pieces whole star anise
  • 2 red or black cardamom pods, split in half
  • 3 tablespoons ( 28 g) freshly ground Sichuan peppercorn (see note)
  • 3 tablespoons ( 12 g) porcini or shiitake mushroom powder
  • 2 tablespoons ( 20 g) sugar
  • 5 teaspoons ( 30 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
  • 2 teaspoons ( 6 g) freshly ground cumin
  • 1 teaspoon ( 4 g) MSG (optional)
  • ¾ teaspoon ( 2 g) freshly ground black pepper
  • 2 ½ cups ( 500 g) peanut oil, or any other neutral oil
  • 2 cups ( 200 g) thinly sliced shallots (about 1mm thick; see note)
  • ¾ cup ( 65 g) thinly sliced garlic (about 1mm thick; see note)
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