Chili Noir
Inspired by Salsa Macha and Chili Crisp, Chili Noir is the La Boîte version. It’s full of the nutty aroma of toasted sesame, perfectly golden-crisp onion and garlic, warm spices, and just enough spicy character to keep you coming back for more. I’d say it’s a medium spice level so put it on everything – try to resist just eating it all straight from the jar.
Chili Noir
Category
Condiment
Servings/Yield
1 ½ cups
Author
Helen Park
Inspired by Salsa Macha and Chili Crisp, Chili Noir is the La Boîte version. It’s full of the nutty aroma of toasted sesame, perfectly golden-crisp onion and garlic, warm spices, and just enough spicy character to keep you coming back for more. I’d say it’s a medium spice level so put it on everything – try to resist just eating it all straight from the jar.
Ingredients
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1 tsp fine sea salt
2 tsp sugar
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1 Tbsp Aleppo
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2 Tbsp Urfa
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1 tsp ground star anise
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1 tsp ground allspice
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1 tsp groundblack pepper
¾ cup vegetable oil
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¼ cup sesame seeds
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¼ cup garlic slices, pulsed in a grinder to a chopped texture
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¼ cup onion slices, pulsed in a grinder to a chopped texture
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1 Tbsp cider vinegar
Directions
In a heatproof bowl, combine the salt, sugar, Aleppo, Urfa, star anise, allspice, and black pepper.
Into a pot, heat the oil and sesame seeds over medium heat.
Simmer the sesame seeds gently until they are golden brown.
When ready, turn the heat off and add the chopped garlic and onion and give it a quick stir. The garlic and onion will quickly turn a deliciously nutty golden brown.
Immediately pour over the bowl of spices while the oil is still hot.
Leave the oil to sizzle for a few seconds and stir in the cider vinegar.
Serve immediately or store covered, at room temperature, for up to 2 weeks.
Recipe Video
Recipe Note
Recipe Notes
Traditionally, chili crisp requires thinly sliced garlic and shallot, fried slow and low until crispy. Sometimes they can get too dark or not crispy enough. Using our dried onion and garlic ensure a crispy and golden-brown nuttiness every time.
For those spices that typically aren’t eaten whole (black pepper, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
Variations and Ideas
If you are looking for a hotter spice level, you can double to Aleppo.
Spoon a generous amount of Chile Noir into the center of your hummus or labne.
Chile Noir also great tossed through grilled vegetables for an added intensely smokey, spicy kick.
Usage Ideas
Spoon a generous amount of Chile Noir into the center of your hummus or labne.
Chile Noir also great tossed through grilled vegetables for an added intensely smokey, spicy kick.
Questions? Contact helen@laboiteny.com
