I have always loved chili crisp sauces but many of them contain peanuts. My favorite brand is the Lao Gan Ma Chili Crisp.

This year I tried making my own at home and it was super easy.

Start by prepping your garlic and onion and measuring all your other ingredients and placing it in a heat safe bowl.

In a sauce pan add your oil, garlic and onion. Heat up the oil and allow the ingredients to simmer until the garlic is golden brown. Strain out the garlic and onion with a metal strainer. Save the hot oil.

Pour the hot oil onto the chili mixture. Mix and allow the chilis to simmer.

Add your garlic and onion to the mixture. Transfer the mixture into jars and allow to cool. Store in the fridge.

The longer the mixture sits in the fridge, the more flavorful the sauce. It can last 1-2 months.

Enjoy this sauce with a variety of dishes. You can change the amount of salt to your liking. Enjoy.

Chili Crisp

• 1 small onion chopped (about a cup)
• 1/2 garlic sliced -roughly one head
• 1 1/2 cup crushed chili
• 3 tbsp chicken bouillon
• 1 tbsp salt
• 3 cups of neutral oil. I used vegetable oil

Prepare the ingredients. Chop the onion and slice the garlic. Set aside.

In a heat safe bowl, add the crushed chili, chicken bouillon and salt. Mix the ingredients together.

In a sauce pan pour in the oil, onion and garlic. Heat and allow to bubble until the garlic gets golden brown. Strain the garlic and onion using a metal strainer. Save the oil.

Pour the hot oil into the bowl with the chili mixture. Mix well and allow to simmer. Add the garlic and onion to the mixture.

Transfer into jars. Allow to cool and store in the fridge. This will last 1-2 months. Enjoy.

For more recipes: Recipe List