Trader Joe's Chili Onion Crunch (Print Version)
Crispy shallots and garlic infused with chili spices in savory oil. A versatile topping perfect for Asian-inspired dishes.
# What You Need:
→ 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, adjust to taste
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon crushed Sichuan peppercorns (optional)
→ Seasonings
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - 1/2 teaspoon kosher salt
# Preparation Steps:
01 - Combine red pepper flakes, smoked paprika, chili powder, Sichuan peppercorns, soy sauce, sugar, and salt in a heatproof bowl. Set aside for later use.
02 - Heat neutral 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 infused oil to cool slightly for 2-3 minutes to prevent burning the spices.
05 - Carefully pour the warm oil into the bowl with the chili and spice mixture. Stir thoroughly to release and meld the flavors.
06 - Once the oil mixture has cooled, fold in the crispy shallots and garlic until evenly distributed.
07 - Transfer the condiment to a clean, airtight jar. Refrigerate for up to 1 month for optimal freshness.
# Expert Advice:
01 -
- Way more economical than buying it pre-made and you control exactly how spicy it gets
- That first crispy bite will convince you to keep a permanent jar in your fridge
02 -
- Watch the shallots like a hawk toward the end—they go from perfect to burnt in seconds
- The oil needs to be warm enough to bloom the spices but not so hot it splatters everywhere
03 -
- Frying the aromatics in stages prevents garlic from burning while shallots finish cooking
- Slice everything as uniformly as possible for even frying