How to Make Chile Crunch
Learn How to Make Chile Crunch and you’ll have one of Chef Tom’s favorite condiments ready to eat. Made with shallots, garlic, chiles, mushrooms and loads of other ingredients, this Chile Crunch is so versatile that you’ll want to put it on everything. The taste explosion from this recipe is something you’re going to want to taste again and again!
► FULL RECIPE: (https://www.atbbq.com/thesauce/how-to-make-chile-crunch)
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00:00 How to Make Chili Crunch
00:53 Start the knife work by mincing shallots
01:53 Continue knife work on garlic and ginger
02:54 Mince the chilis
03:59 Break down the Shitake mushrooms
04:25 Break down the Peanuts
04:42 Combine dry ingredients into bowl
05:53 Fry up fresh ingredients
06:20 strain off shallots and chilis and return oil to Dutch Oven
07:00 Strain off garlic
07:33 Combine oil to the dry ingredients
08:57 Get a taste
09:50 Like and Subscribe
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Thanks! Look awesome. Wondering how it would freeze???
I put momofuku on everything. Its not too cheap though. Gotta give this a try! Thanks for sharing!!
So when you said a month that got be weary. I did a salsa match and after thorough research botulism came up several times with regards to garlic. I wonder what makes your recipe overcome garlic botulism that I heard any recipe with fresh garlic can only last 2 weeks.
I've been interested in making my own chili crunch! I gotta say though, for someone who said they took the stems and seeds out of those arbol chilies, there was seeds flying everywhere when you started chopping them up, lol
Dang I've seen those BBQ sauces at price chopper and thought the label looked cheap so I haven't bought them.
I wonder if you realize that the 4 oz mark on a canning jar is the heavy band below the threaded part… not the top… I'm all for excessive amounts of garlic, but as for giving accurate recipes, that's not a half cup…
Chef Tom needs to be on Chopped! Best cooking channel by a mile.
Looks fantastic!
Hi Tom did you borrowed the wooden stick from your wife?
This reminds me of Lao Gan Ma, Chinese Szechuan chilli
Yup… doing a huge jar of this!!
I’m sure you know this but for the people who don’t. Using a spoon or the spine of a pairing knife is the best way to peel ginger with out loosing to much of the flesh.
RIGHTEOUS…I buy a pretty good jarred version…gonna try this ! THANKS !
I've never heard of chili crunch. Is this a Midwestern thing? I'm in Texas, and we're pretty familiar with chilies, but have never heard of this.
Thanks Chef Tom.
"…that I took the stems and seeds out." <seeds explode all over the cutting board> hahaha
holy shit it's Chef Tom! Good to see you again.
You forgot green onions to infused in the oil. I've made hot chili oil like 3x and it's the best condiment ever. I put it on everything.
Just Wow
https://www.youtube.com/watch?v=gp7-7LA6lcc
Love the knife work.
Legit just looked up recipes for this, and have all the ingredients. What perfect timing.
Still need to do the poke bowls.
MSG Fuiyoh!!!!
That’s way more ingredients than I thought was in a chili crunch. I think I’ll just stop by and buy a jar of it. Great video though!
WHICH Asian market? We have more than one here in Doodah.
You are my hero!
Thoughts on smoking this after you mix everything together for 30 to 45 minutes? I am super tempted to do this.
I love putting chili crisp in soups, particularly tomato soup. A little goes a long way in soup though, and you can always add more.
Chef, sometimes I feel that you are clairvoyant. I CANNOT find this stuff where I live, but see it pop up in recipes all the time, now. I was determined to find a way to make it, and BOOM! Here you are with the tips and tricks. Love you, man! Thank you!
I got super excited when I saw this come up! Great recipe!!!
I highly recommend putting this on vanilla ice cream, it works so well 😋
bachans is goated for sure. Such a great sauce. I have a low heat tolerance but want to try this, any suggestions on a more mild chili?
Thank you, Chef Tom, for sharing another awesome recipe! I love Chili crunch and don't think I will be buying it anymore now that you have shown us how to make it! Fabulous!
Hey ATBBQ crew, how should this be stored and for how long? I mean, I know I'll eat it all long before that time frame, but just asking.
Holy Cow!! Looks delicious but on a scale, how HOT IS IT?? 💕🙏🙏
I got some of that chili crunch from an asian market here and I like it but I can never think of what to do with it. When I run out I may have to make some and get that extra flavor boost.
Thank you Chef Tom looks Delicious gotta try it.
I don't understand the move to the 4:00 EST publish time? 10:00 AM worked much better for those that would want to make the recipe that day. Really enjoy your videos, but I've seen far less since the time change. 🪙🪙
I bought some at the store (you know the brand) and it smells like it was made with dirty, rancid fryer oil. Is it supposed to smell like that?