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     Title: Chile Crisp
Categories: Chilies, Herbs, Vegetables
     Yield: 1-1/4 Cups

   1/2 c  Oil
   1/4 c  Dried, minced onion
     1 ts Granulated sugar
 1 1/2 ts Kosher salt
   1/3 c  Fine crushed dried small red
          - chilies
     3 tb Sesame seeds
     1 ts Coarse ground Sichuan
          - peppercorns

 Combine the oil, onion, 1/2 ts sugar, and 1/2 ts salt in a small
 saucepan. Cook over medium heat, stirring occasionally, until the
 onion becomes evenly golden brown, 3 to 5 minutes.

 Add the chilies, sesame seeds, and Sichuan peppercorns, if using,
 and sizzle, stirring, for 1 minute, then stir in the remaining
 1/2 ts sugar and 1 ts salt. Use immediately or refrigerate in an
 airtight container for up to 2 weeks.

 Spoon over everything. It adds big flavor to milder bases, such as
 eggs, tofu, noodles, rice, vegetables, white fish, lean pork, and
 chicken breast.

 Recipe by Genevieve Ko

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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