Bacon Chili Crisp

So, 4″ of snow, 100′ driveway… One gets cold and hungry…

Back in the house, I have some of my hand cut noodles, so perhaps a quick meal of noodles and sauce will help me warm up and chill out. But I am out of a basic ingredient. Chili Crisp, a very thick chili oil, that adds texture, taste, and a bit of spice to my quick noodle sauce.

Not to be overly worried, since it can be made very quickly, and looking in the fridge, I have some bacon that should be used. It seems, “Necessity IS the mother of invention.“

For my Vegetarian and Vegan readers, just exclude the bacon, and adjust the consistency with additional oil.

From Wikipedia:

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, Hunan cuisine, and Shaanxi cuisine it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.

Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.

Chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

Bacon Chili Crisp

Smokey, Spicy, Salty, Perfect drizzle for fresh noodles

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Ingredient, Sauce

Cuisine American, Asian, Southwestern

Servings 14 cup

Calories 34 kcal

Ingredients

  

1x2x3x

• 2 slices Bacon Thick Cut, minced to fine lardons
• 3 tbsp Neutral Oil Canola, etc
• 1 tsp Minced Garlic
• 1/2 tsp Chili Powder
• 5 tsp Gochugaru Flakes Koren Red Chili Pepper Flake
• 1/2 tsp Salt
• 1/4 tsp Honey

Instructions

 

• In a small skillet over medium high heat, bring oil to a spider
• Add bacon and saute until almost crisp
• Add garlic and saute until it takes color
• Add chili powder, Gochugaru, Salt, and honey
• Remove from heat
• Stir to dislovle honey
• Taste, balance flavor, and move to air tight contanier to store

Notes

One can substitute chipotle pepper flakes for the Korean.

A quick and dirty homemade Chili Crisp that is so much a condiment for my Asian style dishes

Adjust the consistency with additional oil as desired; I have used Toasted sesame oil to do this.

Nutrition

Calories: 34kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 117mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 234IUVitamin C: 1mgCalcium: 3mgIron: 1mg

Keyword Bacon, Chili, Oil

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