How to Turn Leftover Pumpkin Seeds Into Chili Crisp, by Food52 on YouTube. 1 min 34 s.
- Video length
- 1 min 34 s
- Time to do it
- 30 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Scoop the seeds out of the pumpkin and pull away the stringy pulp. Rinse them in a colander under cold water until the seeds are mostly clean.
Spread the wet seeds on a baking sheet and pat them dry with a towel. Let them air dry for about 10 minutes so they toast instead of steam.
Toast the seeds in a dry skillet over medium heat, stirring often, for 5 to 8 minutes until they smell nutty and turn light golden.
Pour a cup of neutral oil into a small pan and warm it over medium-low heat. Add sliced garlic and fry gently until pale gold, then lift it out.
Add the dried chiles to the warm oil and cook for 1 to 2 minutes until they soften and darken slightly. Do not let them burn or the oil turns bitter.
Put the toasted seeds, fried garlic, chiles and a pinch of salt in a blender. Pulse in short bursts until you get a coarse, crunchy paste.
Pour the warm oil over the mixture and pulse once or twice just to combine. Leave some texture so the crisp stays crunchy.
Spoon the chili crisp into a clean jar and let it cool. Store it in the fridge and use it within about two weeks.
Tips and common mistakes
Keep the heat low when frying chiles and garlic, since burnt bits make the whole batch taste bitter.
Use a mix of mild and hot dried chiles so you can control the spice level.
Let the oil cool slightly before blending so it does not splash out of the blender.
Wash your hands after handling hot chiles and avoid touching your eyes.
Questions
Can I use store-bought pumpkin seeds?
Yes. Raw shelled pepitas work well and save you the cleaning step. Toast them the same way until they smell nutty.
How long does pumpkin seed chili crisp last?
Kept in a sealed jar in the fridge, it stays good for about two weeks. The oil may solidify when cold, so let it sit at room temperature before using.
Is this very spicy?
It depends on the chiles you pick. Guajillo is mild and fruity, while chile de arbol is hot, so mix them to taste.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
