How to Make Chile Crunch

Name: How to Make Chile Crunch
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 45
Cuisine: Asian
Ingredients: 3 cups avocado oil; 1 cup shallots, minced; 1/4 cup fresh Thai chiles, minced; 1/4 cup fresh garlic, minced; 1/4 cup fresh ginger, minced; 1 cup dried arbol chiles, stems &amp; seeds removed; 1/2 cup dried shiitake mushrooms, crumbled; 1/2 cup peanuts, lightly salted, crushed; 2 tbsp Sichuan peppercorns; 2 tbsp Cattleman’s Grill Everything Bagel Seasoning; 2 star anise; 1/2 tsp MSG; 1 tbsp white miso paste; 1 tbsp Bachan’s Original Japanese BBQ Sauce

May 26, 2023 • Tom Jackson

Learn How to Make Chile Crunch and you'll have one of Chef Tom's favorite condiments ready to eat. Made with shallots, garlic, chiles, mushrooms and loads of other ingredients, this Chile Crunch is so versatile that you'll want to put it on everything. This taste explosion from this recipe is something you're going to want to taste again and again!

How to Make Chile Crunch

Tom Jackson

Rated 4.3 stars by 18 users

Cuisine

Asian

Servings

45

Prep Time

30 minutes

Cook Time

10 minutes

Calories

35

Discover the delicious and unique flavor of Chile Crunch! This all-natural condiment, created from Chef Tom’s own recipe, is a wonderful combination of shallots, garlic, chiles, and mushrooms. Add a bit of heat and an explosion of flavor to your favorite dishes, and enjoy the taste of this marvelous condiment again and again!

Ingredients

3 cups avocado oil
1 cup shallots, minced
1/4 cup fresh Thai chiles, minced
1/4 cup fresh garlic, minced
1/4 cup fresh ginger, minced
1 cup dried arbol chiles, stems & seeds removed
1/2 cup dried shiitake mushrooms, crumbled
1/2 cup peanuts, lightly salted, crushed
2 tbsp Sichuan peppercorns
2 tbsp Cattleman’s Grill Everything Bagel Seasoning
2 star anise
1/2 tsp MSG
1 tbsp white miso paste
1 tbsp Bachan’s Original Japanese BBQ Sauce

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Directions

Place oil, shallots and Thai chiles in a Finex 12” Cast Iron Skillet. Place on side burner of the Napoleon. Turn on the burner and set to high heat. Cook until the shallots and chiles start to brown at the edges. Strain the solids from the oil.
Return the oil to the skillet. Add the garlic and ginger. Cook just until the garlic starts to get some color. Strain.
Return the oil to the skillet. Bring the temperature up to 375ºF.
Combine the remaining ingredients in a mixing bowl. Pour the hot oil into the bowl. Stir. Let sit for 30 minutes.
Remove the star anise. Add the shallots, Thai chiles, garlic & ginger. Distribute into jars and refrigerate.