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Chile Crisp

One of my favorite condiments.

It makes about 1 1/4 cups and takes about 10 minutes.


½ cup vegetable oil

¼ cup dried onion

1 teaspoon granulated sugar

1 ½ teaspoons kosher salt (Diamond Crystal)

⅓ cup red-pepper flakes

3 tablespoons sesame seeds

1 teaspoon coarsely ground Sichuan peppercorns (optional)

Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan.

Cook over medium heat, stirring occasionally, until the onion becomes evenly golden

brown, 3 to 5 minutes.

Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring,

for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt.

Use immediately or refrigerate in an airtight container for up to 2 weeks.

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