Chili Crunch

Name: Chili Crunch
Cuisine: Canadian
Ingredients: 1 tsp Árbol chiles, dried, stems removed; ¾ tsp Chile Japones, dried, stems removed; ¾ tsp Chile Japones, dried, stems removed; ¾ cup Kashmiri red chiles, dried, stems removed; ¾ cup Kashmiri red chiles, dried, stems removed; 1½ tsp Salted peanuts, roasted, chopped; 1 tsp Ginger, sliced into thin matchsticks; ¼ Whole star anise; 1 Cardamom pod, split in half; 1 tsp Sichuan peppercorn, freshly ground; ½ tsp Porcini or shiitake mushroom powder; ½ tsp Porcini or shiitake mushroom powder; ¾ tsp Sugar; kosher salt, to taste; ¼ tsp Cumin, ground; ¼ tsp Cumin, ground; Pinch black pepper; ¼ cup Grapeseed oil; 1¾ tbsp Shallots, thinly sliced; 1½ tsp Garlic, thinly sliced

Preparation info

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

1 tsp Árbol chiles, dried, stems removed
¾ tsp Chile Japones, dried, stems removed
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Americas
Canada
Gluten-free
Vegan

Method

Cut open the chiles, remove seeds & grind to size of chilies flakes. In oven proof bowl combine chile flakes with peanuts, ginger, star anise, cardamom, Sichuan peppercorn, mushroom powder, sugar, salt, cumin & black pepper. In a saucepan over medium heat, combine the oil & shallots, cook until shallots are golden brown. Remove shallots, add garlic & cook until golden brown. Set