Trader Joe's Chili Onion Crunch (Printable)

Crispy shallots and garlic in aromatic spiced oil. Ideal savory topping for Asian-inspired dishes, eggs, toast, and grilled vegetables.

# What's Needed:

→ 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 tbsp red pepper flakes (adjust to taste)
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp chili powder
07 - 1/2 tsp crushed Sichuan peppercorns (optional)

→ Seasonings

08 - 1 tbsp soy sauce
09 - 1 tsp sugar
10 - 1/2 tsp 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 the oil in a small saucepan over medium heat. Add sliced shallots (or onions) and cook, stirring frequently, until golden brown and crispy, about 8-10 minutes. Remove the shallots 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 cool, then fold in the crispy shallots and garlic.
07 - Transfer to a clean, airtight jar. Store refrigerated for up to 1 month.

# Tips for Success:

01 -
  • You will save so much money compared to store bought versions
  • The fresh fried aromatics give it an unparalleled depth of flavor
  • You can customize the heat level exactly to your preference
02 -
  • The oil must be warm not hot when pouring over spices or they will taste bitter and burnt
  • Pat the fried shallots and garlic dry with paper towels so they stay crispy longer
  • This actually keeps longer than you might expect thanks to all that oil
03 -
  • Use a mandoline to get those perfectly thin, uniform slices on your shallots and garlic
  • Make the spice mixture in a large glass measuring cup so it is easier to pour the oil in slowly
  • Double the batch because this disappears faster than you expect once friends taste it

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