Looking to add a dose of heat to your meals? This chili crisp will do the trick, taking advantage of the extraordinary flavor and numbing effect of the prickly-ash pepper, sometimes called the "North American Sichuan pepper".
This recipe was developed by Ardence, a duo of cooks who share our passion for local cuisine.
Ardence is the brainchild of Julien Ricoul and Mathis Gaudet, two recent graduates of the ITHQ (Institut de tourisme et d'hôtellerie du Québec), driven by the same desire: to create a vibrant, contemporary, rooted, and bold Quebec cuisine. Ardence aims to push the boundaries of gastronomy while bringing it closer to you. The two chefs trained in some of Quebec's finest restaurants, including Sabayon, Mon Lapin, La Tanière, and Chez Jean-Paul. The duo offers catering services at home, cocktail receptions, and organizes pop-up events. Ardence also regularly collaborates with potters to enhance the visual appeal of their meals.
Makes 400 ml — approximately 8 servings
Ingredients
- 2 finely sliced French shallots
- 1 head of garlic, finely sliced
- 1 1/3 cups of canola or sunflower oil
- 3 tablespoons of crushed gorria chili pepper
- 1 tsp of ground prickly-ash pepper
- 1 tbsp Worcestershire sauce
- 1 tsp of sugar
- 1 tablespoon of grated ginger
Preparation
- Bring the shallot, garlic and oil to a boil.
- Lower the heat and let it roast until lightly browned.
- Meanwhile, combine the remaining ingredients in a heatproof bowl and place a sieve on top. Once the shallots and garlic are well roasted, pour the oil through the sieve into the bowl. Transfer the fried shallots and garlic to paper towels and let them cool.
- Once cooled, grind them as desired. Combine all ingredients and store in the refrigerator.
It's best to prepare this recipe in advance to allow the flavors to fully develop. Enjoy it on fish, pizza, salad, with rice, etc.
