Post by glen on Dec 18, 2019 18:26:40 GMT -6
Merry Xmas to everyone. The other day I bought a product from the Chinese store in the next larger town over. It is called Chili Crisp. Its oil in which chilis appear to be ground and fried in the oil. The product uses grapeseed oil. There is MSG, salt and sugar in the recipe and a trace of garlic. This product is popular and most likely can be bought in your Chinese store. You spoon it on food similar to a condiment on the table. Good on rice or meats. Not too hot at all. The chili in the oil is very dark and crispy and the oil has taken on this darker color as well. Delicious.
I paid 4 dollars for this tiny jar.
I don't know how much it is in the US but products like this tend to be expensive because they are specialty items in little Chinese food stores.
So I googled this. I watched youtube video's on this. I found nothing that seemed to be like this product.
Today I picked the last harvest of tobasco's. I thought to myself-self? Try to make this product. So I tried.
I ground up the tobasco's using one of those little food processors. I started out with a half cereal bowl of tobasco's. When I got done grinding them up it ended up being a little bit more than a half cup.
I added a little msg(your taste) and a little spoonful of sea salt. To your taste again. I poured the oil(1 cup per half cup of ground fresh chili) into a frying pan and heated it up. I heated it hotter than low. I turned the fire down(gas stove) not to low but down. I let the oil heat up then I added the ground peppers. I stood there near the stove and stirred this mixture continuously or almost continuously. Turn the heat down if you think you must as you don't want to burn this. You want to cook it slow. Keep an eye on this stuff for the peppers to get dark in color. This will happen quickly when it starts to happen. About 10 minutes or so. Once you see it get dark turn the fire off.
The oil is still hot so it is still cooking. I added 3 tablespoons of sugar and a little olive oil just for flavor.
Let this cool.
Jar it up and put it in the fridge.
I tasted it and the peppers are crispy. It doesn't taste sweet.
I used tobasco peppers so this condiment is spicey. Its much hotter than the product I bought in the Chinese store but very delicious.
You can add this to just about any food you want to add it too. Like a bowl of bland tasting soup or stew. Or, too eggs. Or, on rice. Or, on a piece of roasted meat. Or basically anywhere you want to up the spice level.
If you wanted you might be able to add other things to this chili crisp like maybe some garlic powder or something like that at the end.
I do not know if this recipe will work with any type of pepper however, it works well with tobasco and most likely will work real well with thai hot peppers or pequins or any thin walled pepper. Probably be real good with thin walled habenero peppers also.
You want the peppers to get the crispy crunch once the peppers get darker in the fry pan.
This recipe is very easy and delicious. Try it if you have hot peppers in the garden and you have run out of idea's for how to use them.
I paid 4 dollars for this tiny jar.
I don't know how much it is in the US but products like this tend to be expensive because they are specialty items in little Chinese food stores.
So I googled this. I watched youtube video's on this. I found nothing that seemed to be like this product.
Today I picked the last harvest of tobasco's. I thought to myself-self? Try to make this product. So I tried.
I ground up the tobasco's using one of those little food processors. I started out with a half cereal bowl of tobasco's. When I got done grinding them up it ended up being a little bit more than a half cup.
I added a little msg(your taste) and a little spoonful of sea salt. To your taste again. I poured the oil(1 cup per half cup of ground fresh chili) into a frying pan and heated it up. I heated it hotter than low. I turned the fire down(gas stove) not to low but down. I let the oil heat up then I added the ground peppers. I stood there near the stove and stirred this mixture continuously or almost continuously. Turn the heat down if you think you must as you don't want to burn this. You want to cook it slow. Keep an eye on this stuff for the peppers to get dark in color. This will happen quickly when it starts to happen. About 10 minutes or so. Once you see it get dark turn the fire off.
The oil is still hot so it is still cooking. I added 3 tablespoons of sugar and a little olive oil just for flavor.
Let this cool.
Jar it up and put it in the fridge.
I tasted it and the peppers are crispy. It doesn't taste sweet.
I used tobasco peppers so this condiment is spicey. Its much hotter than the product I bought in the Chinese store but very delicious.
You can add this to just about any food you want to add it too. Like a bowl of bland tasting soup or stew. Or, too eggs. Or, on rice. Or, on a piece of roasted meat. Or basically anywhere you want to up the spice level.
If you wanted you might be able to add other things to this chili crisp like maybe some garlic powder or something like that at the end.
I do not know if this recipe will work with any type of pepper however, it works well with tobasco and most likely will work real well with thai hot peppers or pequins or any thin walled pepper. Probably be real good with thin walled habenero peppers also.
You want the peppers to get the crispy crunch once the peppers get darker in the fry pan.
This recipe is very easy and delicious. Try it if you have hot peppers in the garden and you have run out of idea's for how to use them.