Homemade Spicy Chili Crisp

27g (1 cup) dried árbol chilies, stems removed (see note)

20g (¾ cup) dried chiles japones, stems removed (see note)

25g (¾ cup) dried Kashmiri red chilies, stems removed (see note)

½ cup (50g) roasted, salted peanuts, chopped

2-inch piece (30g) fresh ginger, sliced into thin matchsticks

¾ teaspoon (2g) freshly ground black pepper

3 pieces whole star anise

2 red or black cardamom pods, split in half

2 teaspoons (6g) freshly ground cumin

3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)

3 tablespoons (12g) porcini or shiitake mushroom powder

5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight

1 teaspoon (4g) MSG (optional)

2 tablespoons (20g) sugar

2 ½ cups (500g) peanut oil, or any other neutral oil

2 cups (200g) thinly sliced shallots (about 1mm thick)

¾ cup (65g) thinly sliced garlic (about 1mm thick)

Directions at seriouseats.com

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