LB’s Chile Crisp #ChileCrisp

I was given a batch of peppers from a friend’s garden that were too hot for their family. After a bit of research, we found that they were Baron Poblano peppers. So, I deseeded them and dehydrated them. I should have taken a picture of the French canning jar I stored them in, the colors were magnificent! Then, what in the heck do I make with all of those chiles??

Chile Crisp, of course! I took a few recipes as a base, and this is my very own version. Enjoy!

Ingredients for a half pint mason jar

1 teaspoon toasted white sesame seeds
1 teaspoon toasted minced onion flakes
1 teaspoon toasted minced garlic flakes
½ teaspoon ground chile flakes*
OPTIONAL: ¼ teaspoon mushroom powder for umami flavor, optional. They sell this at Target!
¾ cup heated canola oil

I toasted each ingredient separately in a nonstick pan in order to get consistency. Did not toast the mushroom powder.

*You can deseed, dry and ground your garden peppers or use quality red pepper flakes. Another option is to use dried chiles from the store. For a hot crisp, use arbol, japones and Kashmiri red chiles. For less heat, any other milder chiles you prefer. Use more chili flakes if you prefer the heat!

Add all ingredients to your mason jar, stir to mix. Pour heated canola oil (hot not bubbling) into the mason jar and stir to blend well. I put a paper towel over the rim and used the band to keep in in place. Let it cool completely and take a few hours for the flavors to blend. Once cooled, close with lid and band. Stir prior to using.

You can store it in your pantry if you use it within a week or refrigerate so it lasts longer, about 2-4 weeks. Must store this in an airtight container.

NOTE: For a pint jar, use 1 tablespoon each of the first 3 ingredients, 1 teaspoon (or go hot and use 1 tablespoon) of chile flakes, ½ teaspoon of mushroom powder, 1 ½ cups canola oil.