Chili Crisp Magic: Recipe #30
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).
Premium subscribers get the recipes, and often videos of me making them. If you want to upgrade your Spilled Milk subscription, here’s an offer for 25% off your first year.
Spicy Sweet Cucumber Salad
Watch me make this recipe:
Keep reading with a 7-day free trial
Subscribe to Andrew Zimmern's Spilled Milk to keep reading this post and get 7 days of free access to the full post archives.