Name: Maple Chile Crisp
Total time: 5 h 30 min
Ingredients: 3 dried chipotle chiles; 3 arbol chiles; 2 ancho chiles; 2 guajillo chiles; 2 dried New Mexico chiles; 3 scallions , sliced thin; 2 tablespoons maple sugar; 3 garlic cloves , minced; 1½ teaspoons fine sea salt; 1½ cups sunflower oil

Why This Recipe Works

Chile crisp (also known as chili sauce or chili oil) is a popular condiment in Chinese cuisine made from crushed dried chiles (particularly Sichuan chiles), oil, and a range of other aromatics, depending on the particular style. This version, which is inspired by a recipe at Chef Sean Sherman's Owamni Restaurant in Minneapolis, MN, features chiles that are indigenous to the North American continent, including chipotle, arbol, ancho, and guajillo chiles. We started by toasting the chiles in the oven to unlock their flavors. After blitzing them to a coarse powder in a spice grinder, we combined them with hot oil and a hint of maple sugar. As the chiles infused the oil, their flavors bloomed and their texture softened, resulting in a deeply red-hued, mildly spicy sauce.

Before You Begin

Plan ahead: The chile crisp needs to sit for at least 4 hours before using. In step 2, it's important to combine all the ingredients in a metal bowl because the shock of adding hot oil to a Pyrex or glass bowl could cause it to shatter. This recipe makes a moderately spiced chile crisp. If you prefer your chile crisp slightly milder, you can reduce the numbers of arbol and chipotle chiles to two each.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Spread chipotle, arbol, ancho, guajillo, and New Mexico chiles on rimmed baking sheet. Roast until fragrant, 3 to 5 minutes. Let chiles cool completely on sheet, about 10 minutes.

Stem and seed chiles. Break chiles into 1- to 2-inch pieces. Working in batches, pulse chiles in spice grinder until pieces no larger than ¼ inch remain, about 6 pulses. Transfer ground chiles to medium metal bowl. Add scallions, sugar, garlic, and salt to chile mixture.

Heat oil in small saucepan over medium-high heat to 375 degrees. Carefully pour hot oil over chile mixture in bowl (mixture will bubble aggressively). Let sit, stirring occasionally, until cooled completely, about 30 minutes. Transfer chile crisp to jar and let sit for at least 4 hours before using. (Chile crisp will keep at room temperature for at least 1 month.)