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??
Chili Crisp, of course! I took a few recipes as a base, and this is my very own version. Enjoy! NOTE: this is my updated version, I felt my original recipe did not have enough crunch to it.
Ingredients for a half pint mason jar
1 tablespoon toasted white sesame seeds
1 tablespoon toasted minced onion flakes
1 tablespoon toasted minced garlic flakes
¼ cup crushed cashews
1 tablespoon ground chili flakes*
¼ teaspoon mushroom powder for umami flavor
¼ teaspoon crushed fennel
1 tablespoon paprika
½ cup heated canola oil plus 2 tablespoons so mixture fills the jar
Toast the sesame seeds, onion flakes, garlic flakes in a nonstick pan for about 2 minutes, keep an eye on it. You want the mixture to be a very light color.
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.
Store the chili crisp in the refrigerator. Must store this in an airtight container.
*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. Deseed and toast chilies, use a grinder for a finer consistency. For a hot crisp, use arbol, japones and Kashmiri red chiles. For less heat, any other milder chiles you prefer. Use less chili flakes according to your heat preference.
#chilicrisp #condiment #homemade #heatfactor
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