This crunchy, umami loaded hot sauce recipe is inspired by it's Chinese cousin. Italian chili crisp is packed with Mediterranean flavors but packs the same spicy punch of the OG version. You'll want to use this condiment on everything from sandwiches to pasta--and it's a great addition to a charcuterie board.
Course Appetizer
Cuisine Chinese, Italian
Keyword Anchovies, Capers, Chili Crisp, Chili Peppers, Condiment, Garlic, Hot Sauce, Spicy
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Cooling Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 32
Ingredients
⅓cupItalian crushed red chili flakes
¼cup pine nuts
3tbspcapersdrained of brine, rinsed, and patted dry
3anchovy filletsminced
2tbspfresh thyme leavesroughly chopped
2tbspfresh oregano leavesroughly chopped
½tbspwhite sugar
1tbspkosher salt
½tspMSGoptional (but great!)
½tsp ground black pepper
1½cuplight olive oilno need for fancy olive oil here
¾cupthinly sliced shallotssliced as evenly as possible; ~1 large shallot
¼cupthinly sliced garlic clovessliced as evenly as possible; ~5 large cloves
Instructions
In a large, heat proof glass bowl, mix together the chili flakes, pine nuts, capers, anchovies, thyme leaves, oregano leaves, sugar, salt, MSG, and pepper. Set aside.
Add the olive oil to a medium pot and add the shallots. Turn the heat to medium and cook until the shallots start to turn a light golden brown. This will take about 3-5 minutes once the oil starts bubbling heavily. Don't let the shallots get to brown--they will cook a bit more when you remove them from the oil. Once they are golden brown, use a slotted spoon to move them to a paper towel lined plate. Try to get every shallot out of the pot. Next, add the garlic to the pot and continue to heat the oil on medium until the garlic is toasted a light brown color. Remove to the same paper towel lined plat.
Place the oil back on the heat and let the oil heat to 375F. Remove from the heat and carefully pour over top the bowl with the dry ingredients. Stir well. Then let sit to cool for about 30 minutes.
Once the oil has cooled, stir in the fried shallots and garlic. Move to a pint size mason jar with tight fitting lid (or other similar container.) This will last months on your shelf, but you will probably use it pretty quickly!