This spicy chili crisp is Coast Mountain’s version of a popular condiment, and a favourite around here! You can get creative with the crispy bits – use your own favourite ingredients:  seeds, chopped nuts, diced ginger or whatever you fancy. More crunch is delicious, and we have to warn you that this may be addictive!

Spicy Chili Crisp

• 1 cup sunflower oil
• 1 cinnamon stick
• 1-2 star anise
• ½ tsp crushed black peppercorns
• 2-3 diced hot peppers, with seeds
• 1 c diced shallot (or onion)
• 1 c diced peppers, mild or med hot
• ¼ cup diced garlic

Heat the oil in a wide fry pan. Add spices and diced vegs. Simmer, stirring occasionally, for about 30 minutes or until everything turns rich-brown and crispy.

Add the following ingredients and simmer for 5 minutes longer, taking care not to burn the mixture:

• ½ cup pre-toasted sesame seeds
• ½ cup chopped pre-toasted peanuts
• ¼ cup dried onion flakes
• ¼ cup chili flakes

Remove from heat, and add:

• ½ cup additional oil
• 2T soy sauce
• 2T sugar
• 1T paprika, smoky or plain

Discard the star anise and cinnamon stick. Then strain the oil through a sieve into a bowl.  Spread the strained brown bits on a baking tray to cool and crisp.

Pour the oil into one or more jars.  When the brown bits are dry and crisp, add them to the jar(s) of flavoured oil.

Freeze or refrigerate what you won’t use right away.

Drizzle the chili crisp on rice or noodles or salad – or jazz up a sandwich.  Garnish a bowl of soup, or mix it with soft cheese and serve it with crackers or crudites… This also makes a great gift!