Corndog | Boneyard

Crisp vs. Jam

Chili crisp is like so many brilliant culinary items, its presence is both ubiquitous across so much of the world, yet unique in every region.

It adds salt, fat and heat, not to mention crunch to any dish. Rather than making this recipe straight away, go buy Lao Ga Ma brand chili crisp and see if you love it. The only reason this recipe is here is because in my apartment, we eat so much that to save money we make it ourselves in bulk.

If you don’t find yourself eating Lao Gan Ma by the spoonful, or heaping it atop everything you cook, then you don’t need this recipe. If you are a fiend, that requires more, then I’ve got your fix.

You will need a lot of shallots, garlic, and ginger. This is one of the few times I’d recommend getting peeled garlic. It’s a bit less fresh but its getting puréed and fried, so who cares.

Ingredient list

Dried Arboles, Pequin or just “red” Chilies, whole or crushed

Peeled garlic

Shallots

Ginger root 

Miso

Peanuts

Process

• Cut ½ of your shallot into thin rounds and set aside.
• Heat oil 
• While oil is heating, throw the other half of the shallots in a blender with your peeled garlic and peeled ginger
• Blend until smooth, adding a little water if needed
• Fry sliced shallots in oil until golden brown
• Remove from oil with slotted spoon and reduce heat
• Add purée slowly
• Stirring continuously, cook puree until aromas change from fresh/herbal/harsh to roasty/toasty/savory. The garlic and shallot will be getting very sticky
• Add crushed chilies and miso, stirring continuousl
• Once the oil has changed to an iridescent red/orange, cut the heat and continue stirring until the mixture stops bubbling. Remove from burner and cover to let cool/steep for about 20-30 minutes
• Jar and enjoy.