Chilli Crisp Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 3 minutes
Cooking time: 2 minutes
Makes 3 x 180ml/6oz jars
Ingredients Needed
- 150ml/5floz oil
- 20g/0.7oz crushed garlic cloves or 3 teaspoons garlic powder
- 2 tablespoons/15g/0.5oz chilli flakes (hot or mild, your choice)
- 2 tablespoons/15g/0.5oz toasted sesame seeds
- 2 tablespoons finely chopped fresh or dried chives
- 20ml/0.7fl oz light soy sauce
- 2 teaspoons chilli powder (hot or mild)
- 1 teaspoon sugar
- 1 teaspoon salt
Step-By-Step Instructions
Step 1 COOK - Add all ingredients into a small saucepan on medium heat. Saute for 2 minutes. Remove from the heat and spoon into jars.
Storage tip: In the fridge for 2 to 4 weeks when using fresh garlic and chives or 1 to 3 months when made with dried chives and garlic powder.
Personal Note
Chilli oil is one of those interesting things that has been around for ages but became very popular around COVID when people were cooking for themselves and wanted to add an instant flavour boost to their food.
My friend Monica brought out a chilli oil during this time as she had accidentally ordered a vast commercial sized quantity of chillies and she needed a way to use them up. Her chilli oil did very well during the peak of COVID. Her chilli oil was hand made in small batches in the inner west of Sydney. One of the benefits of being her friend was that she would give me jars with more crisp in it which were my favourites. Normally they would have 25% crisp or so, but I would get jars with 75% crisp which was what I loved.
Once COVID was over she found that people were buying less and by then there were a lot of competitors also making chilli oil. Her chilli oil would also take quite a few hours to make as well so it would take up a lot of her time. She priced hers very well at $10 a jar while others charged $25 a jar. But it's tricky because you have to sell it at a price that the public will pay but also pay yourself!
So tell me Dear Reader, do you like chilli crisp?