She peeling garlic, me shucking chili pepper seeds, all the while laughing about whether making homemade Chili Crisp Oil would be worth it in the end.

She had presented me with a jar of this fiery condiment several months ago and honestly I hadn’t used it much.

How to Use Chili Crisp Oil

But then I made sticky asian beef meatballs where the combination of sweet and heat was addicting.

Followed by chicken satay meatballs where I replaced sriracha with this crispy garlic oil.

Spooned over a simple bowl of ramen and it will be transformed into a flavor explosion.

And that was all in a matter of three days last week. Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil. That’s when I decided we needed to start making our own.

I had arrived to her house with a recipe draft chicken scratched onto a post-it and the basic ingredients in tow. Lots of garlic and shallots, a big bottle of avocado oil, and dried chili peppers from the hispanic market, which by the way is always such a treat. There are so many wonderful ingredients begging for me to discover.

Quick funny story. For most of my life I have been a spicy food wimp. I’ve come around for sure, but even still I rarely use the really hot spices, including crushed red pepper flakes. I’m certain as I browsed through others recipes that somewhere I read to “remove the seeds from the dried pods.” Since we’re making what I know to be a spicy oil I’m thinking that we’re going to use the seeds from these gorgeous dried peppers. She sheepishly admits that she collected the seeds and discarded the outer chilies. Red chilies. The chilies that give Chili Crisp Oil its signature color and crispiness.

In the end, we had a deliciously infused oil, much milder in nature but not at all true Crispy Chili Oil.

Recipe note to self: read the entire recipe before you begin.

The Process

Back to the tried and tested recipe, where you remove the seeds from the pods and discard them.

What’s left are these beautiful red chilies that get ground up in your spice grinder. Then the chiles are rehydrated with hot garlic, shallot, cinnamon stick, and star anise infused oil that has been simmering for nearly an hour.

Not only is the oil infused but after cooling, the crispy garlic and shallot are returned to the oil at the end to bulk up the crunch factor (and flavor).

Chili Crisp Oil Ingredients

For our Chili Crisp Oil, to the ground chili pods we added smoked paprika, toasted sesame seeds, Szechuan peppercorns (another funny story…they’re not really peppers), anchovy paste, and salt.

This recipe allows you to get creative according to your taste and preference.

Oil – Starting with the oil, a nice neutral oil works well, like avocado, grape seed, vegetable, peanut.

Peppers – For the peppers, you can choose a dried variety from the hispanic market like we did (we used mostly Arbol Chili and Chile Japones, with a handful of Guajillo Chilies). Or you can use crushed red pepper flakes, fresh peppers like Serrano or a combination.

Spices – You can use smoked paprika or regular paprika or cumin or another favorite spice.

Nuts/Seeds – We chose toasted sesame seeds, but you could use peanuts or soy nuts to add additional crunch.

Szechuan Peppercorns – The Szechuan Peppercorns seemed to be included in most every recipe I read, however once I learned that they weren’t actually peppercorns we had no substitution in our first attempt. I did however locate them at Penzeys Spices – so I made the 30 minute drive this morning to pick some up. Another funny story, Penzeys is closed for in-store shopping, they only do curb-side and the website said it could take up to two days to process. So thankfully I was able to locate them at Cost Plus World Market which was nearby.

Umami – Our final ingredient is where this sauce gets its savory umami flavor, the anchovy paste. You can substitute or combine soy sauce, mushroom powder, MSG, ginger, sugar, chili powder.

The hot infused oil is poured through a mesh strainer over the chili flakes and remaining ingredients. The cinnamon sticks and star anise are discarded and the garlic and shallots are cooled, allowing them to crisp up, before returning to the oil.

The Results

I intentionally made this a big batch recipe. If you’re going to go to all this effort, make friends and share the love! I’ll be passing a jar over the fence to Ms. Pat and bringing Shelby a proper jar of red Chili Crisp Oil. You can certainly cut the recipe in half, yielding about 2 cups.

Back to the original question of whether it would be worth the work to make homemade Chili Crisp Oil. I’ve made it two days in a row. So yes, you need to make it too!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chili Crisp Oil

Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil. 

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 4 cups avocado oil
• 4 heads garlic about 40-50 cloves
• 4 large shallot
• 2 cinnamon sticks
• 6 star anise
• 4 cups dried chili pods we used mostly arbol chilies and chile japones, with a handful of chile guajillo
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon smoked paprika
• 1 Tablespoon anchovy paste
• salt to taste

Instructions

• Peel and thinly slice the garlic and shallot. Add to a pot with the cinnamon sticks, star anise, and oil. Simmer over medium-low heat, stirring ocassionally, until the ingredients become a nice deep golden brown. About 35-45 minutes.
• Meanwhile, wearing disposible plastic gloves, remove and discard the seeds and stems from the dried chilies, some remaining seeds are fine. Grind the chili pods in a spice grinder until they are similar in size to crushed red pepper flakes. It's okay if the pieces vary in size.
• Place the ground chilies in a heat proof or metal bowl along with remaining ingredients.
• Once garlic and shallot are browned, pour the oil through a mesh strainer (catching the garlic and shallot) into the bowl with the chilies, stir to combine. Discard the cinnamon sticks and star anise. Allow the garlic and shallot to cool before adding in to the oil mixture.
• Refrigerate in covered jars. Keeps up to three months.

Notes

Yields 4 cups of Chili Crisp Oil.

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Last week’s nostalgic tour of our favorite Classic Salad Recipes inspired me to make Green Goddess Dressing.  An abundance of fresh basil (thanks to our Aero Garden) added one more layer of green goodness.

Our Green Goddess Dressing gets it’s creaminess from a base of mayonnaise, sour cream and buttermilk.  Anchovies, fresh lemon juice and garlic deliver a captivating punch.  Adding fresh herbs give this dressing it’s bright flavor and signature color.  We chose fresh basil, parsley and scallion, while tarragon is also a classic ingredient.

We first enjoyed this dressing on our Green Goddess Salad.  We later dipped fresh green beans and celery in it.  It’s soon to find it’s way into a chilled pasta salad.  I’m completely hooked on homemade Green Goddess Dressing.

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Green Goddess Dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 Tbl. anchovy paste
• 1 garlic clove minced
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 cup fresh ‘soft’ herb leaves such as basil, parsley, tarragon
• 1 scallions thinly sliced
• 2 Tbl. lemon juice
• salt & pepper to taste

Instructions

• Combine all ingredients in a food processor or blend and puree. Chill before serving. Store in refrigerator for up to one week. Yield = 1 1/2 cups

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We love Caesar Salad.  For these reasons.  Homemade Croutons and Caesar Dressing.  I’m just being honest.  Yes, we enjoy the lovely crunch of romaine lettuce, and the nutty saltines of fresh shaved Parmesan cheese.  We even add warm boiled eggs, which are incredible on this salad.  But it all comes back to the Homemade Croutons and Caesar Salad Dressing.

For us, it’s always been Cardini’s Original Caesar Dressing.  In fact, I felt a bit foolish even bothering to make my own Caesar dressing.  But as I continue down this foodie path I find myself stepping up to ‘the challenge’ on more and more occasions.  And if I am ever stranded on a ‘fresh food only’ deserted island I want to be prepared.  And I will want Caesar Dressing.

Recipe Note:  We’ve found buying anchovy paste vs. anchovy fillets is more versatile.  It comes in a tube and can be stored in the refrigerator for several months after opening.  Anchovy paste adds a complexity to dishes, and in the case of Caesar dressing it’s essential.  You’ll find it sold at most Whole Foods Markets or specialty stores.  1/2 tsp. anchovy paste = 1 anchovy fillet.

Recipe Note2:  My plan was to follow a recipe from Food Network pretty closely.  Because, even though I know what Caesar Salad Dressing should taste like, this was my first attempt.  Well, things didn’t go quite according to plan.  There’s really no other way to put it, I forgot to add the vinegar and since the lemon was optional I didn’t use it.  My adapted version was so stinking unctuous (the kind that makes your husband declare this is the only salad dressing he ever wants to have from now on, ever)…that I have modified the recipe.

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Caesar Salad Dressing

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author adapted from Food Network

Ingredients

• 6 cloves garlic minced
• 1 tsp. anchovy paste or 2 anchovy fillets
• 1 Tbl. Dijon mustard
• 2 Tbl. mayonnaise
• 1/2 cup olive oil
• kosher salt & pepper

Instructions

• Combine garlic, mustard, mayonnaise, and anchovy paste in a blender or small food processor and mix thoroughly. In a slow stream add olive oil through the hole in lid. Scrape down sides of bowl. Season with salt, pepper to taste.
• Refrigerate unused portion for up to 7 days.

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Cod is a wonderfully mild white flaky fish.  It’s happy seasoned with anything from fresh herbs to punchy marinades.  It’s beautiful baked or grilled and when leftover it begs to be the star in a batch of fish chowder.  After recently learning about freezing fresh herbs in butter or olive oil, I began to do a little compound butter research and decided Montpellier Butter would be the perfect pairing with our baked cod.

Compound butters, like a sauce, are a great way to enhance the flavors in a dish.  They can be as simple as a one ingredient add, like parsley or red pepper.  Or they can combine a number of ingredients creating more complex flavors.  Since cod is so mild, it welcomed this flavor packed Montpellier Butter.

The recipe includes several different herbs and leafy greens, which are all blanched for 1 minute before being incorporated with the remaining ingredients in a small food processor (or by using a mortar and pestle).  Once all ingredients are well chopped and combined, they are rolled into a log using plastic wrap and then chilled.

One pat of this beautiful Montpellier Butter made this Cod by God!!  Wow.  And we returned the unused compound butter to the freezer for a quick go-to flavor add at our finger tips.  Just one more way we’re hanging on to our fresh herb flavors!!

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Baked Cod with Montpellier Butter

Baked Cod is a wonderfully mild white flaky fish begging for added flavor. This beautiful Montpellier Butter was the perfect add.

Course Sauce, Seafood

Author Libby with Lemony Thyme

Ingredients

For the Montpellier Butter…

• 1/2 lb. unsalted butter softened
• 2 Tbl. extra virgin olive oil
• 1/4 cup watercress leaves
• 1/4 cup spinach leaves
• 1/4 cup parsley leaves
• 2-3 Tbl. tarragon leaves
• 1 shallot fine diced
• 1 garlic clove fine diced
• 2 cornichons
• 1 tsp. capers
• 2 anchovy fillets or 1 tsp. of anchovy paste
• 2 yolks of hard boiled eggs
• pinch cayenne pepper
• sea salt and fresh cracked pepper to taste

For the cod…

• 1 lb. cod fillet washed and dried

Instructions

For the butter…

• Blanch herbs and leafy greens in boiling water for 1 minute, then plunge in cold water bath before drying completely.
• Combine all other ingredients except butter and olive oil in small food processor or mortar and pestle and grind until smooth.
• Empty processor bowl into small bowl and add butter and olive oil mixing with wooden spoon until well combined.
• Spoon butter mixture onto plastic wrap and roll into a log.
• Chill until well set.

For the cod…

• Preheat oven to 400 degrees.
• Wash and dry cod and place in baking dish coated with cooking spray.
• Season with salt & pepper.
• Bake for 15 minutes or until fish flakes easily with a fork.
• Top with a Montpellier butter slice just before serving.

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