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!
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
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.
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