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Easy and Delicious Homemade Aleppo Pepper Chili Crisp on Shishito Peppers

Nutty, peppery, bright, crunchy, and spicy Aleppo pepper chili crisp goes with pretty much anything from chicken, to rice, to roasted veggies. But, when you put it on blistered shishito peppers, it's a game changing appetizer!
Course Appetizer
Cuisine Asian
Keyword Aleppo pepper chili crisp, beets and carrots, chili crisp, chili crisp on shishito peppers, easy homemade Aleppo pepper chili crisp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Launie Kettler

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup dried onion flakes
  • 1 teaspoon granulated sugar, divided
  • 1 teaspoon kosher salt
  • 1/4 cup Aleppo chili flakes, or dried red chili flakes
  • 3 tablespoons sesame seeds
  • 1 teaspoons ground Sichuan peppercorns
  • 1/8 teaspoon MSG (optional)

Blistered Shishito Peppers with Chili Crisp Ingredients

  • 12 shishito peppers
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt

Instructions

  • Lay out all of your ingredients. (This comes together in a snap, so you want everything in a row, ready to go.)
  • Bring the oil, onions, salt, ½ teaspoon sugar to a simmer in a heavy bottomed pot over medium heat.
  • Once the oil simmers (about 1 ½ minutes) stir constantly until the onions are fragrant. (About 30 seconds to 1 minute.)
  • Remove from heat, and add in the remaining ingredients. Stir well.
  • Let sit until cooled, and pour into a clean jar.
  • Store in the refrigerator for upto 3 weeks. (Note: When you pull it out of the refrigerator the oil will have congealed slightly, but it will come to temp in just a few minutes.)

Blistered Shishito Peppers with Aleppo Pepper Chili Crisp Instructions

  • Heat a large cast iron pan over medium heat until hot.
  • Toss the shishito peppers in a medium bowl with olive oil.
  • Sprinkle water in the pan to make sure it’s hot. (The water droplets will dance across the pan.)
  • Add the peppers, and don’t move them for 2 minutes or until blistered.
  • Flip, and cook for 1 minute or until the second side is blistered.
  • Remove to a plate, and sprinkle with salt. Gently make an indent in the peppers with a fork, and top with chili crisp.
  • Serve immediately.