Had my annual birthday bbq bash and this year decided to add a DIY chili crisp bar for my guests. Used a deep fryer in the kitchen to keep the oil at a steady 375F (and avoid risks to the kiddos). Posted a few sample recipes, ratio guidance, and let folks have at it with:
Guajillo, Pasilla, Habanero, Thai Birds Eye, Chipotle, Gochugaru, and Arbol chilis; Sichuan peppercorns; mushroom bouillon, brown sugar, salt, chapulines, preserved lemon, bonito flakes, ginger, peanuts, msg, sesame oil, soy sauce, black vinegar, sinamek, and fried onions, garlic, and shallots. Folks made some wild combinations… but my favorite name of the night was Bonito del Toro, when we mixed in some minced smoked brisket with the bonito flakes for a wild crisp!!
10/10 – definitely recommend
by Jadorel78
2 Comments
Wish u were my friend, hmu next birthday bud ill be there
wtf, this is so cool!