Been wanting to try this for awhile. First attempt was good but two notable things I'd change:
-Not use ancho chiles, they are kind of chewy even when dried, not the best texture.
-Cook the shallots slightly less, I overdid them ever so slightly but it gives them a hint of burn flavor. not bad but definitely would do them less. The garlic was the right amount - see pics.
Roughly followed this recipe from Serious Eats
Used ingredients list more or less from the back of the momofuku chili crunch label, but only had chile de arbol and ancho chiles in the dried chili section of Berkeley Bowl - will try some others next time.
It took a solid 2 hours to make it all...lots of peeling and deseeding and slicing involved.
Definitely will do another batch with tweaks. Great stuff.
What I had:
-grapeseed oil
-chile de arbol
-chile ancho
-garlic
-shallot
-salt, pepper, little bit of red chili flake, cumin, paprika, sugar
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