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Calabrian Chili Crisp
20 MINPrep Time
20 MINCook Time
Roughly 1/2 cupServings
by Giadzy
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Chili crisp is a culinary phenomenon as of late, but it’s been a beloved condiment in China for quite some time. This is our Italian spin on the condiment, starring none other than Calabrian chili peppers! You can use regular red pepper flakes for this recipe as well, but the Calabrian peppers bring a whole new layer of depth and warmth to this sauce. It’s definitely got a kick, but the balance of sweet, savory and fiery is truly delicious.
20 minutes
Cook Time
20 minutes
Giadzy
Ingredients
- 3 tablespoons of dried Calabrianchili pepper flakes, from whole dried Calabrian peppers*
- 1 tablespoon dried oregano
- 1 tablespoon granulated sugar
- 2 tablespoons soy sauce
- ½ teaspoon colatura di alici
- 1/4 teaspoon kosher salt
- 3 shallots, chopped fine
- 6 garlic cloves, chopped fine
- 1 cup olive oil
*Chef’s Note: Can also substitute with 3 tablespoons red pepper flakes, but will be slightly less flavorful. To process dried peppers, measure roughly 1/3 cup dried Calabrian peppers, remove the stems and pulse in a food processor until they resemble small flakes. Thoroughly wash your hands after using. The end result should yield 3 tablespoons.
Instructions
- In a medium bowl, add the crushedCalabrian chili peppers, oregano, sugar, soy sauce, colatura and salt. Mix tocombine. Fit a heatproof mesh sieve or strainer over the bowl.
- Add the shallots, garlic and oilto a small saucepan. Set over medium to medium-high heat and bring to a simmer.Maintain the simmer for about 10 to 15 minutes, stirring and rotating the panoccasionally. If you notice any small bits getting dark brown quickly, turn theheat down. The shallots and garlic should look lightly toasted and crispy whendone. Turn off the heat.
- Very carefully pour the shallots,garlic and oil into the bowl through the mesh sieve. Set aside the sieve withthe shallot and garlic to cool in the sieve for 10 minutes, or until completelycooled to room temperature - this will allow them to get more crispy beforeincorporating into the oil. Meanwhile, stir together the oil to combine all ofthe ingredients.
- Once cooled, mix the shallot andgarlic back into the oil. Allow to fully come to room temperature beforestoring in the fridge for up to one month.
- Whenyou’re ready to use this out of the fridge, give it a stir or a shake to re-mixthe ingredients. Drizzle on eggs, pizza, pasta, avocado or ricotta toast, orany savory application that could use a bit of a spicy kick.
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Small Hot Chili Peppers
- Regular Price
- $5.50
- Unit Price
- /per
(1.8 oz)
Organic Sicilian Oregano Bunch
- Regular Price
- $9.50
- Unit Price
- /per
(0.8 oz)
Colatura di Alici Mediterranean Fish Sauce
- Regular Price
- $26.50
- Unit Price
- /per
(1.7 oz)
Sicilian DOP Valle del Belice Extra Virgin Olive Oil
- Regular Price
- $25.00
- Unit Price
- /per
(16.9 fl oz)
Small Hot Chili Peppers
- Regular Price
- $5.50
- Unit Price
- /per
(1.8 oz)
Organic Sicilian Oregano Bunch
- Regular Price
- $9.50
- Unit Price
- /per
(0.8 oz)
Colatura di Alici Mediterranean Fish Sauce
- Regular Price
- $26.50
- Unit Price
- /per
(1.7 oz)
Sicilian DOP Valle del Belice Extra Virgin Olive Oil
- Regular Price
- $25.00
- Unit Price
- /per
(16.9 fl oz)
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