Wesson Recipes

Wesson Chili Crisp

Name: Wesson Chili Crisp
Ingredients: 1/3 cup Wesson Corn Oil; 1 cup dried red chilis, whole; 1 Shallot, thinly sliced; 6 cloves Garlic, minced; 1 tbsp Ginger, minced; 1/4 tsp Sichuan Pepper, whole; 1 tsp Sugar; 1 tsp Salt; 1 Star Anise, whole

Product Locator

Cooking Time

10-15 mins

Prep Time

10-15 mins

Serving Size

1 cup

Spicy

Introducing the irresistible Wesson Chili Crisp; a homemade delicacy that captures the essence of Sichuan cuisine with a spicy kick and a delightful crunch. Crafted with 1/3 cup of Wesson Corn Oil as its base, this artisanal condiment brings together a symphony of flavors and textures.

At its heart are whole dried red chilis, crushed to perfection, infusing the oil with a fiery intensity that tingles the taste buds. Thinly sliced shallots and garlic lend their savory depth, while minced ginger adds a refreshing zing.

The distinctive Sichuan peppercorns deliver a unique numbing sensation, balanced by the warm earthiness of whole cumin seeds and the sweet fragrance of star anise. A hint of sugar enhances the flavors, while a touch of fine salt ensures the perfect seasoning.

Versatile and bold, Wesson Chili Crisp is not just a condiment but a culinary adventure. Whether drizzled over noodles or rice, on Wesson Fried Chicken Sliders, or used as a dipping sauce, each spoonful promises a burst of authentic Sichuan flavors that will elevate your dining experience.

Try Wesson Compound Plant Butters for even more inspiration of ways to use Chili Crisp in your kitchen!

Prepare to indulge in the rich complexity and addictive crunch of Wesson Chili Crisp, crafted with care to bring the spirit of Sichuan cuisine to your table.

CONTAINS:

Ingredients

Wesson Chili Crisp

Wesson Corn Oil 1/3 cup.

Dried Red Chilis, whole 1 cup.

Shallot, thinly sliced 1 cup.

Garlic, thinly sliced 6 cloves.

Ginger, minced 1 tbsp.

Sichuan Pepper, whole 1/4 tsp.

Cumin, whole 1/4 tsp.

Sugar 1 tsp.

Salt, fine 1 tsp.

Star Anise, whole 1 .

Method

Cook over medium heat stirring frequently until shallots and garlic are golden brown and oil is no longer bubbling, about 5-10 minutes depending on the oil temperature. Tip: To avoid burning the shallots and garlic you can use a lower heat – crisping the shallots and garlic will just take a little longer. Using a slotted spoon remove shallots and garlic and transfer to a heat proof bowl. Heat the oil to about 300°F-350°F, use a thermometer to check this temperature. Pour hot oil over chili and spice mixture. Stir well to combine. Let cool to room temperature then stir in the crispy shallots and garlic.

Assembly Method

Cook over medium heat stirring frequently until shallots and garlic are golden brown and oil is no longer bubbling, about 5-10 minutes depending on the oil temperature. Tip: To avoid burning the shallots and garlic you can use a lower heat – crisping the shallots and garlic will just take a little longer. Using a slotted spoon remove shallots and garlic and transfer to a heat proof bowl. Heat the oil to about 300°F-350°F, use a thermometer to check this temperature. Pour hot oil over chili and spice mixture. Stir well to combine. Let cool to room temperature then stir in the crispy shallots and garlic.