Tingly Szechwan Chile Crisp Oil
Recipe by Michael Kimball, Savory Spice Test Kitchen
30-Minute Meals
Simple Snacking
Chile crisp (or chili crisp) is easy to make with a huge flavor payoff. This trendy condiment adds texture, sweet heat, and a tongue-tingling sensation from Szechwan Peppercorns to noodles, rice, soups, veggies, and even vanilla ice cream!
Serves
1/2 cup
Cooking Time
3 minutes
Ingredients
3 Tbsp. Minced Garlic 2 Tbsp. Crushed Aleppo Chiles 2 Tbsp. Szechwan Peppercorns, coarsely ground 2 Tbsp. Freeze Dried Scallions 1/2 cup vegetable oil 2 Tbsp. brown sugar 1 1/2 tsp. Garlic Salt 2 tsp. Ground GingerDirections
In a small pan over medium heat, dry toast Minced Garlic, Crushed Aleppo Chiles, Szechwan Peppercorns, and Freeze Dried Scallions for 30 to 90 seconds until fragrant. Be careful not to burn. Add vegetable oil, brown sugar, Garlic Salt, and Ground Ginger to pan. Stir for 1 to 2 min. until sugar has dissolved. Transfer to an airtight container. Chile crisp will keep for one month in the refrigerator.
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