Black Chili Crunch Recipe

Time1h 30m

Serves4

Confit Black Garlic, Pickled Fresno Chilis, Chili de Arbol Garlic Crunch

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Ingredients

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1
Prepare the Confit Black Garlic
In a small saucepan, combine black garlic cloves with enough olive oil to cover them. Heat over low heat for about 30-40 minutes until soft and fragrant. Remove from heat and let cool.
2
Pickle the Fresno Chilis
Slice the Fresno chilis and place them in a clean jar. In a saucepan, bring white vinegar and salt to a boil. Pour the hot vinegar mixture over the chilis in the jar and let it cool completely before sealing and refrigerating for at least an hour.
3
Make the Chili de Arbol Garlic Crunch
In a small pan, heat 1 cup of olive oil over medium heat. Add minced garlic and cook until golden brown. Add the chili de arbol and cook for another 2-3 minutes until fragrant. Remove from heat and let it cool.
4
Combine and Serve
In a bowl, combine the confit black garlic, pickled Fresno chilis, and chili de arbol garlic crunch. Mix well and adjust seasoning with salt and pepper to taste. Serve as a condiment or topping.