I will not stand for Serious Eats chili crisp slander. I'll have you know I've made that chili crisp recipe more times than I can count and it is the greatest condiment ever. The mushroom powder is such an insanely good addition
I too LOVE the original Serious Eats version and refuse to deviate! And I have a large following of family and friends who would be extremely upset if I stopped supplying II on a regular basis!
I do have to say I looked high and low for red or black cardamom and used green ones. I also ground up dried mushrooms in place of porcini powder. It is absolutely the best chili oils I have ever had homemade or store bought but damn she is a diva. This is my long winded way of saying thanks for this update 😂
It may be a diva of a recipe, but it's become an incredibly delicious condiment we try to keep around. We just make a big batch to last us a long time. It's also a great Christmas gift!
I second this! I've made the Serious Eats Chili Crisp repeatedly and I LOVE it. I recently had a friend try mine and now I apparently owe him some. 🤷🏻♀️ I don't love a mushroom so I use freeze dried eggplant powder instead and chilis I've dried from my own garden. Totally worth the time spent. I'm open to trying a new one, strictly because it's Sohla's, but I will not give up on the original! I refuse!
Can't wait to try this! I actually do have porcini powder laying around, could I add it in here or does it not go well anymore? I never know what to do with it.
Im not a paying subscriber, but in 90 minutes while baby naps you could take up knitting. Or if you want movement, the peloton cult. A lot of my new mom friends love having an at home bike because it accommodates to bundle of joy.
Also, you will never lose it. Your food is a dream, all the time ❤️
Very late to this, but wondering if Sohla -- or any of you -- have ever tried adding fermented soybeans to either of Sohla's chili crisp recipes. I love the addition of those little beans in the Fly by Jing Szechuan chili crisp. Do you think it would work to add them here?
So very late to this party but my husband is going to be immensely jazzed with this recipe. He’s our official chili crisp maker and is also very dedicated to following recipes, so using the SE recipe was a labor of love and maybe a little self-loathing. It was of course so delicious and our first experience with chili crisp ever, so we’re eternally grateful. But this one seems like a very reasonable and delicious middle ground. Can’t wait to try!
I can no longer LIVE without a jar of original diva-style Sohla chili crisp in my fridge. I ran across this thread re-hunting up the recipe as I sit here with my entire spice drawer lined up in front of me on the counter - preparing to make more ….
I am surprised to see someone write of the clever strategy of staging the recipe across multiple days. I have read many articles on recipes, and somehow I've never run across any mention of this. I began doing it some time in my mid-40s, not because I was clever, but because I have persistent chaos in my life and because my (previously-supposed) infinite energy was beginning to show signs of not actually being infinite. Anyway, I've never made any version of chili crisp, and to tell the truth, I only just discovered it maybe a month ago. Yes, I know. No need to say it. In my own defense, I will mention that I have two house-trained indoor goat children, a 21 year-old Volvo to maintain that I'm not ready to give up yet, and the 4-time traumatized brain (seemingly) of a retired stunt-man/football player/crash-test dummy. Thus, chaos. Thanks for the recipe, and despite my clear handicap, I'm gonna give it a go.
Oooooo interesting! We make the Serious Eats recipe several times a year when we can air out the house! 🤣🤣🤣 But it is the greatest condiment ever - I just had some on my fried rice for dinner!
I've made the serious eats one many times. A journey, but well worth it! Learned so much about different peppers etc. and often just substituted with what was available. Added cocoa, barley koji, powdered shitake mushroom. Excited to try this version though.
Chili crisp is based on a Chinese condiment, where the chilis are crisped in oil. But you could try a Yunnan dry dipping chili that is also Chinese and from a nearby region. Checkout the Shaokao dipping chiles condiment on this post on Hannah Che’s very good Substack: https://hannahche.substack.com/p/yunnan-barbecue
I will not stand for Serious Eats chili crisp slander. I'll have you know I've made that chili crisp recipe more times than I can count and it is the greatest condiment ever. The mushroom powder is such an insanely good addition
Okay, okay, it’s good. It’s just a diva of a recipe.
I too LOVE the original Serious Eats version and refuse to deviate! And I have a large following of family and friends who would be extremely upset if I stopped supplying II on a regular basis!
I do have to say I looked high and low for red or black cardamom and used green ones. I also ground up dried mushrooms in place of porcini powder. It is absolutely the best chili oils I have ever had homemade or store bought but damn she is a diva. This is my long winded way of saying thanks for this update 😂
It may be a diva of a recipe, but it's become an incredibly delicious condiment we try to keep around. We just make a big batch to last us a long time. It's also a great Christmas gift!
I second this! I've made the Serious Eats Chili Crisp repeatedly and I LOVE it. I recently had a friend try mine and now I apparently owe him some. 🤷🏻♀️ I don't love a mushroom so I use freeze dried eggplant powder instead and chilis I've dried from my own garden. Totally worth the time spent. I'm open to trying a new one, strictly because it's Sohla's, but I will not give up on the original! I refuse!
Can't wait to try this! I actually do have porcini powder laying around, could I add it in here or does it not go well anymore? I never know what to do with it.
Yes, totally! Add 1 tbsp into the dry spice mix before adding the oil
amazing! will report back.
I was running out of salsa macha, but I think I will do this chili crisp instead. Thank you!! ❤️🔥
I've been looking for a great chili crisp recipe! Thank you for the delicious recipe--and your impeccable timing.
Im not a paying subscriber, but in 90 minutes while baby naps you could take up knitting. Or if you want movement, the peloton cult. A lot of my new mom friends love having an at home bike because it accommodates to bundle of joy.
Also, you will never lose it. Your food is a dream, all the time ❤️
Yesss this one’s for the OG Sohla fans!
Very late to this, but wondering if Sohla -- or any of you -- have ever tried adding fermented soybeans to either of Sohla's chili crisp recipes. I love the addition of those little beans in the Fly by Jing Szechuan chili crisp. Do you think it would work to add them here?
Yes works great! Swap them for the peanuts
Hot dog! I actually have all these ingredient! Can't wait to try this one out. Thanks!
Yes!
Can’t wait to try this after loving and gifting the old recipe for years ❤️
Woohoo!
So very late to this party but my husband is going to be immensely jazzed with this recipe. He’s our official chili crisp maker and is also very dedicated to following recipes, so using the SE recipe was a labor of love and maybe a little self-loathing. It was of course so delicious and our first experience with chili crisp ever, so we’re eternally grateful. But this one seems like a very reasonable and delicious middle ground. Can’t wait to try!
I can no longer LIVE without a jar of original diva-style Sohla chili crisp in my fridge. I ran across this thread re-hunting up the recipe as I sit here with my entire spice drawer lined up in front of me on the counter - preparing to make more ….
I am surprised to see someone write of the clever strategy of staging the recipe across multiple days. I have read many articles on recipes, and somehow I've never run across any mention of this. I began doing it some time in my mid-40s, not because I was clever, but because I have persistent chaos in my life and because my (previously-supposed) infinite energy was beginning to show signs of not actually being infinite. Anyway, I've never made any version of chili crisp, and to tell the truth, I only just discovered it maybe a month ago. Yes, I know. No need to say it. In my own defense, I will mention that I have two house-trained indoor goat children, a 21 year-old Volvo to maintain that I'm not ready to give up yet, and the 4-time traumatized brain (seemingly) of a retired stunt-man/football player/crash-test dummy. Thus, chaos. Thanks for the recipe, and despite my clear handicap, I'm gonna give it a go.
Oooooo interesting! We make the Serious Eats recipe several times a year when we can air out the house! 🤣🤣🤣 But it is the greatest condiment ever - I just had some on my fried rice for dinner!
I've made the serious eats one many times. A journey, but well worth it! Learned so much about different peppers etc. and often just substituted with what was available. Added cocoa, barley koji, powdered shitake mushroom. Excited to try this version though.
Hello! Any suggestions for an oil free chili crisp?? I don’t eat oil (heart disease), and would love suggestions. Thanks!!
Chili crisp is based on a Chinese condiment, where the chilis are crisped in oil. But you could try a Yunnan dry dipping chili that is also Chinese and from a nearby region. Checkout the Shaokao dipping chiles condiment on this post on Hannah Che’s very good Substack: https://hannahche.substack.com/p/yunnan-barbecue
Love the idea of just cutting ingredients and steps in half to make things easier. This looks great. Will try.