Homemade Chili Crisp

If you have homemade chili crisp in your fridge then you can make a satisfying meal fast! This condiment comes together quickly and lasts for weeks in the fridge (if you don’t eat it all first!). I used pumpkin and sesame seeds but feel free to use different seeds if that’s what you’ve got. The recipe gets spicier as the chili flakes meld with the oil so keep that in mind when adding them. There are endless ways to use chili crisp but here are a few ideas to get your wheels turning: avocado or egg toast, rice bowls, potstickers, dumplings, ramen, or over goat cheese as a dip.

Ingredients

1/2 cup avocado oil or other neutral oil

10 cloves garlic, peeled and finely chopped

2 tbsp pumpkin seeds, chopped

3 tbsp sesame seeds

1 tbsp gochugaru

1 tbsp red pepper flakes (more or less depending on your preference)

1½  tsp fish sauce or tamari (or salt to taste)

Instructions 

Heat oil in a pan

Add garlic and cook on medium low heat until it starts brown

Add pumpkin and sesame seeds, let toast for a couple minutes

Add Gochugaro and red chili flakes, sizzle for 1 more minute

Let sit to cool slightly and add fish sauce