Vegetable oil
1 1/2 cups
Pantry
Chili crisp.
Crisp garlic, shallot and fresh chile suspended in a spicy oil. Make a batch to refrigerate promptly or freeze in portions.
- Makes
- About 2 cups
- Hands-on
- 20 minutes
- Total time
- About 50 minutes
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For About 2 cups.
Serrano peppers
2, chopped
Shallot
1, chopped
Garlic
10 cloves, chopped
Black peppercorns
1 tsp
Red chile flakes
1/4 cup
Smoked paprika
1 tbsp
Soy sauce
1 tbsp
Sugar
1 tsp
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Small heavy saucepan
Fry aromatics gently.
Heatproof metal bowl
Receive hot oil safely.
Metal fine-mesh strainer
Separate crisp solids.
Storage containers
Refrigerate or freeze portions.
STEP BY STEP
Make it
Prepare
Dry washed peppers well; chop peppers, shallot and garlic evenly.
Fry
Combine oil, chopped aromatics and peppercorns. Simmer over medium-low heat 20–30 minutes, until golden and crisp, never black.
Season
Mix chile flakes, paprika, soy sauce and sugar in the heatproof bowl.
Strain
Take oil off heat for 2–3 minutes. Carefully strain into seasonings. Let solids cool in the strainer.
Combine and store
Return crisp solids to oil. Divide into small containers and refrigerate promptly; use within 4 days or freeze.
Good to know
- Hot oil may sputter when it meets seasonings; pour slowly away from your face.
- This is not shelf-stable. Frying garlic does not establish safe long-term storage.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Jarred chili crisp
Commercially prepared jars offer a convenient finished condiment; follow their label storage.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Chili Pepper Madness: Chili Crisp — Ingredient quantities and preparation method.
- University of Missouri Extension: Garlic-Infused Oil — Refrigeration within four days or freezing for nonacidified garlic in oil.