Name: Tingly Szechuan Chile Crisp Oil
Cook time: 3 minutes
Yield: 1/2 cup
Ingredients: 1/2 cup vegetable oil; 2 Tbsp. brown sugar

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Tingly Szechuan 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 Szechuan Peppercorns to noodles, rice, soups, veggies, and even vanilla ice cream!

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Serves 1/2 cup

Cooking Time 3 minutes

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Ingredients

3 Tbsp. Minced Garlic

2 Tbsp. Crushed Aleppo Chiles

2 Tbsp. Szechuan 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 Ginger

Directions

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.