Chili Crisp Magic: Recipe #30
Cooking with the “it" ingredient of the moment.
Chili crisp is the “it" ingredient of the moment.
I make my own in two-gallon batches because we use so much of it when we are cooking for events and recipe testing in our kitchen studio. I like versions that are loaded with sweet spices (cinnamon/star anise etc) and Sichuan peppercorns. I put it on anything and everything. Look for store-bought versions that include Sichuan peppercorns.
So I was thinking, besides the noodle dishes that we have put up on Spilled Milk, what would be a good place for you to start playing around with this superb condiment—and the answer is a crisp and bright cucumber salad that you can make as simply or as fanciful as you like.
PLUS, it incorporates a little bit of easy knifework that will blow the minds of your guests. Maybe even yours when you see how easy it is. Video viewing is a MUST.
Scroll down for the full recipe (and video of me cooking it).
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Spicy Sweet Cucumber Salad
Watch me make this recipe:
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