Trader Joe's Chili Onion Crunch (Print version)

Crispy shallots and garlic infused with spicy chili flakes in aromatic oil. Versatile topping for elevating everyday dishes.

# Ingredient List:

→ Aromatics

01 - 1/2 cup dried shallots or onions, thinly sliced
02 - 1/4 cup fresh garlic cloves, thinly sliced

→ Oils

03 - 3/4 cup neutral oil (canola, grapeseed, or vegetable)

→ Spices & Heat

04 - 3 tablespoons red pepper flakes
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon crushed Sichuan peppercorns

→ Seasonings

08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - 1/2 teaspoon kosher salt

# How To Make It:

01 - Combine red pepper flakes, smoked paprika, chili powder, Sichuan peppercorns, soy sauce, sugar, and salt in a heatproof bowl. Set aside.
02 - Heat oil in a small saucepan over medium heat. Add sliced shallots and cook, stirring frequently, until golden brown and crispy, approximately 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
03 - Add sliced garlic to the hot oil and fry until golden and crispy, 2-3 minutes. Remove with a slotted spoon and drain alongside the shallots.
04 - Allow the oil to cool slightly for 2-3 minutes.
05 - Carefully pour the warm oil into the bowl with chili and spices. Stir well to bloom the flavors.
06 - Let the oil mixture cool, then fold in the crispy shallots and garlic.
07 - Transfer to a clean, airtight jar. Store refrigerated for up to 1 month.

# Expert Advice:

01 -
  • It keeps for weeks in the fridge and elevates everything from scrambled eggs to ice cream
  • You control the heat level and can customize the crunch factor exactly to your liking
02 -
  • The oil must cool slightly before hitting the spices, or you'll end up with a bitter, burned taste
  • Patience with the frying process is what separates restaurant quality from homemade attempts
03 -
  • Fry your aromatics in small batches if you're doubling the recipe to maintain consistent oil temperature
  • Taste the oil before adding the crispy shallots and garlic to adjust seasoning while you still can

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