Homemade Spicy Chili Crisp

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Cookonasan

27 g (1 cup) dried árbol chiles, stems removed (see notes)

20 g (¾ cup) dried chiles japones, stems removed (see notes)

25 g (¾ cup) dried Kashmiri red chiles, stems removed (see notes)

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 notes)

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 notes)

¾ cup ( 65 g) thinly sliced garlic (about 1mm thick; see notes)

Directions at seriouseats.com

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