Chili Crisp

Ingredients

• 1/2 cup avocado oil or toasted sesame oil
• 1/4 cup shallots (, finely minced)
• 4 cloves garlic (, finely minced)
• 1/4 cup crushed red pepper flakes ((adjust for spice level))
• 1 teaspoon smoked paprika
• 1 teaspoon ground Szechuan peppercorns ((optional, for tingly heat))
• 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
• 2 tablespoons gluten-free tamari
• 2 tablespoons coconut sugar or maple syrup
• 1 teaspoon gluten-free miso paste ((optional, for umami))
• 1/2 teaspoon sea salt

Instructions

1. 1

   In a small saucepan, heat ½ cup avocado oil over medium-low heat.

2. 2

   Add ¼ cup minced shallots and cook, stirring frequently, until golden brown and crispy (about 5 minutes).

3. 3

   Add 4 minced garlic cloves and cook for another 1 to 2 minutes, until fragrant and lightly golden.

4. 4

   Remove from heat and immediately stir in ¼ cup crushed red pepper flakes, 1 teaspoon smoked paprika, and 1 teaspoon ground Szechuan peppercorns (if using).

5. 5

   Let sit for 30 seconds to bloom the spices.

6. 6

   Stir in 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons gluten-free tamari, 2 tablespoons coconut sugar, 1 teaspoon miso paste, and ½ teaspoon sea salt.

7. 7

   Mix well and let cool to room temperature.

8. 8

   Transfer to a glass jar and store in the fridge for up to 2 weeks.

9. 9

   The flavor deepens over time—stir before using!