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      Title: Chile Crisp
 Categories: Chilies, Herbs, Vegetables
      Yield: 1-1/4 Cups

    1/2 c  Oil
    1/4 c  Dried, minced onion
      1 ts Granulated sugar
  1 1/2 ts Kosher salt
    1/3 c  Fine crushed dried small red
           - chilies
      3 tb Sesame seeds
      1 ts Coarse ground Sichuan
           - peppercorns

  Combine the oil, onion, 1/2 ts sugar, and 1/2 ts salt in a small
  saucepan. Cook over medium heat, stirring occasionally, until the
  onion becomes evenly golden brown, 3 to 5 minutes.

  Add the chilies, sesame seeds, and Sichuan peppercorns, if using,
  and sizzle, stirring, for 1 minute, then stir in the remaining
  1/2 ts sugar and 1 ts salt. Use immediately or refrigerate in an
  airtight container for up to 2 weeks.

  Spoon over everything. It adds big flavor to milder bases, such as
  eggs, tofu, noodles, rice, vegetables, white fish, lean pork, and
  chicken breast.

  Recipe by Genevieve Ko

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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