Chili Crisp

Yields 1 1⁄2 cups

This is definitely the best condiment I’ve ever tasted. It brings oomph and umami to egg dishes, grilled chicken, baked fish, soups, stir-fries, vegetables, literally everthing!

4 shallots, thinly sliced
2 heads of garlic, peeled, separated into cloves, sliced
1 c vegetable oil (I used avocado)
5 star anise pods, or 1⁄2 t Chinese five spice powder, or 1 t fennel seeds
2 cinnamon sticks, or 1⁄2 t ground cinnamon
2 cardamom pods, split in half
1 t cumin
1 T porcini or shiitake mushroom powder (optional)
1 2” piece of ginger, grated
1⁄4 c red pepper flakes
2 T soy sauce
1 T sugar

In a medium saucepan, heat the shallots, garlic, oil, star anise, cinnamon, and cardamom. Bring the mixture to a simmer and cook, swirling pot occasionally, until the garlic and shallots are browned and crisp. This can take 40-60 minutes, depending on how high your simmer heat is, but don’t skimp on the time. You’re removing moisture (crisping) as well as browning, so keep the heat to a simmer, don’t boil, and keep an eye on it so it doesn’t burn. Remove a shallot slice from the oil first and let it cool. Check for crispness. If it’s not crisp, keep simmering.

While shallots and garlic are cooking, combine cumin, mushroom powder, ginger, red pepper flakes, soy sauce, and sugar in a heat-proof bowl. Stir to combine, then set a fine mesh strainer over the bowl.

Strain the shallot mixture through the sieve, letting the oil fall into the bowl containing the ginger/spice mixture. Let cool for 20 minutes. Allowing the shallots and garlic cool helps to crisp them even more. Remove the cardamom and star anise pods, then stir shallot/garlic mixture into oil mixture in the bowl. Pour into a jar and refrigerate for up to 3 months.

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