How to Make Chile Crisp in 10 Minutes

I’m a senior editor for NYT Cooking.

I’m going to show you how to make a spicy, crunchy, customizable chile crisp that only takes 10 minutes to assemble. Let’s get started →

0:14

For a tingly spice, grab some Sichuan peppercorns. (Don’t bother with a spice grinder — you can just use a knife.)

0:09

Add vegetable oil, sugar, salt and dried minced onion — which saves time and adds crunch — to a small saucepan.

0:05

Cook over medium heat, stirring occasionally, until the onions turn golden brown.

0:09

Then, add red-pepper flakes, crushed Sichuan chiles and sesame seeds.

0:13

Turn off the heat, and stir in more salt and sugar. You’re done!

0:23

A note on spices: Red-pepper flakes are the easiest option, but you can also use other dried, small red chiles.

For even more sauces, head to New York Times Cooking:

Source : food

The Cinnamon