Crafting Simple Chili Crush: A Spicy Homemade Condiment

Chili crush (also called chili crisp or chili oil) is a versatile condiment featuring crispy, crunchy bits of chili, aromatics, and spices suspended in oil. This simplified version delivers complex flavor with minimal effort, creating a customizable condiment that transforms everything from eggs and rice to noodles and roasted vegetables. Unlike many store-bought versions, this homemade chili crush contains no preservatives and can be adjusted to your preferred level of heat.

The Recipe

This recipe creates a balanced chili crush with a mix of heat, savory depth, and subtle sweetness.

Ingredients

• 1½ cups neutral oil (grapeseed, canola, or vegetable oil)
• ⅓ cup crushed red pepper flakes (adjust for desired heat level)
• 3 tablespoons Sichuan peppercorns (optional, for numbing quality)
• ¼ cup minced garlic (about 8-10 cloves)
• ¼ cup minced shallots (about 2 medium)
• 3 tablespoons minced ginger
• 2 tablespoons sesame seeds
• 1 cinnamon stick
• 3 star anise pods
• 2-3 bay leaves
• 2 tablespoons soy sauce
• 1 tablespoon sugar or honey
• 1-2 teaspoons salt (to taste)

Equipment

• Medium saucepan
• Heat-resistant glass bowl or jar
• Fine mesh strainer (optional)
• Clean, dry storage jars

Method

1. Prepare aromatics: Ensure all minced ingredients (garlic, shallots, ginger) are finely and evenly chopped. Place crushed red pepper flakes in a heat-resistant bowl large enough to hold all ingredients.

2. Infuse the oil: In a medium saucepan, combine the oil, Sichuan peppercorns (if using), cinnamon stick, star anise, and bay leaves. Heat over medium-low heat for about 10 minutes to infuse the flavors. The oil should reach about 275°F (135°C) - hot but not smoking.

3. Crisp the aromatics: Add the minced garlic, shallots, and ginger to the oil. Cook, stirring occasionally, until they turn golden brown and crispy, about 5-7 minutes. Be careful not to burn them. Add the sesame seeds in the last minute of cooking.

4. Create the crush: Remove the oil from heat and let cool slightly, about 2-3 minutes (it should still be very hot but not bubbling). Fish out and discard the cinnamon stick, star anise, and bay leaves.

5. The sizzle: Carefully pour the hot oil and aromatics over the red pepper flakes in the heat-resistant bowl. It will sizzle intensely - this is crucial for developing flavor.

6. Season: Once the sizzling subsides, stir in the soy sauce, sugar or honey, and salt. Mix well.

7. Cool and store: Let the mixture cool completely to room temperature. Transfer to clean, dry jars and store in the refrigerator, where it will keep for up to 1 month.

Serving Suggestions

This chili crush is incredibly versatile:

• Drizzle over eggs, rice, noodles, or soup
• Use as a marinade base for meats or tofu
• Toss with roasted vegetables
• Spread on sandwiches or burgers
• Mix with mayo or yogurt for a spicy dip
• Add to stir-fries just before serving

Recipe Notes

The flavor will develop and mellow over the first few days. For a milder version, reduce the quantity of chili flakes or increase the oil. For extra heat, add a tablespoon of gochugaru (Korean chili flakes) or a teaspoon of cayenne pepper.

This recipe makes about 2 cups of chili crush. The oil and solids will naturally separate over time—simply stir before using.

For a smoky variation, add 1 teaspoon of smoked paprika. For a citrusy twist, include the zest of one orange or lemon when infusing the oil (remove before serving).

If you prefer a smoother texture, you can strain out some of the solids after cooling, though the crispy bits are considered a highlight of this condiment.