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 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 😂
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 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 ❤️
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 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 ….
haha i made it once. Now ik my so now will make this one more often because it’s easier. Love them both. I say when theres time and ingredients vs when you have less. (Idk why they edit parentheses out i love them ) lol
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'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.
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 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 😂
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 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!
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!
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 also use shiitake mushroom powder in place of MSG. Available on Amazon.com
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 ….
haha i made it once. Now ik my so now will make this one more often because it’s easier. Love them both. I say when theres time and ingredients vs when you have less. (Idk why they edit parentheses out i love them ) lol
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!
This looks great! For those of us who aren’t fans of the tingly Sichuan chilis, can this be made with other chilis? What do you recommend?
Ahh this is so delicious and definitely dollop-worthy!
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.