Beloved not only for its spice but also its texture, chile crisp is the buzzy Chinese condiment that’s become a pantry darling stateside for spooning onto eggs, pizza, sandwiches, and more. Chef Joe Schafer, vice president of culinary operations at Electric Hospitality Co. in Atlanta, created this version with a North African twist. “It’s oily and crunchy, but it has a different flavor profile with ingredients like cumin and coriander,” he says. “It’s less about the heat and more about the umami that makes you crave it.”
Harissa Crisp
Yield: about ½ cup
Beloved not only for its spice but also its texture, chile crisp is the buzzy Chinese condiment that’s become a pantry darling stateside for spooning onto eggs, pizza, sandwiches, and more. Chef Joe Schafer, vice president of culinary operations at Electric Hospitality Co. in Atlanta, created this version with a North African twist. “It’s oily […]
Ingredients
-
½ cup extra-virgin olive oil
3 tbsp. white sesame seeds
½ tsp. coriander seeds, coarse ground
¼ tsp. cumin seeds, coarse ground
4 cloves garlic, minced
2 shallots, sliced thin
½ tsp. smoked paprika
½ tsp. cayenne pepper
1 tsp. salt
Preparation
Heat a small saucepan over medium heat. Add olive oil along with sesame seeds, coriander, cumin, garlic, and shallots. Cook, stirring often, until the shallots are golden brown, about 6 minutes. Stir in remaining ingredients, remove from heat, and let cool to room temperature. Store in a well-sealed container at room temperature for up to 30 days.
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