Trader Joe's Chili Onion Crunch (Printable)
A savory crispy condiment with shallots, garlic, and spicy chili flakes for topping everything
# What You Need:
→ Aromatics
01 - ½ cup dried shallots or onions, thinly sliced
02 - ¼ cup fresh garlic cloves, thinly sliced
→ Oils
03 - ¾ cup neutral oil (canola, grapeseed, or vegetable)
→ Spices & Heat
04 - 3 tablespoons red pepper flakes
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon chili powder
07 - ½ teaspoon crushed Sichuan peppercorns
→ Seasonings
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - ½ teaspoon kosher salt
# Steps:
01 - Combine red pepper flakes, smoked paprika, chili powder, Sichuan peppercorns, soy sauce, sugar, and salt in a heatproof bowl. Set aside for oil infusion.
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 remaining hot oil. 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 before combining with spices.
05 - Carefully pour the warm oil into the bowl containing the spice mixture. Stir thoroughly to release and combine the aromatic flavors.
06 - Let the spiced oil cool completely, then gently fold in the crispy shallots and garlic until evenly distributed.
07 - Transfer the finished condiment to a clean, airtight jar. Refrigerate for up to 1 month.
# Expert Hints:
01 -
- It keeps for weeks in the fridge, so you can batch-make it and have instant flavor on hand whenever you need it
- The combination of crispy textures and layered heat makes even the simplest meals feel restaurant-worthy
02 -
- The oil needs to cool slightly before hitting the spices, or youll end up with a bitter burnt taste that ruins everything
- Frying the aromatics separately matters because garlic burns faster than shallots, and timing is everything here
03 -
- Pat the shallots and garlic dry before frying if they seem moist, as water makes them steam instead of crisp
- Use a wide saucepan if possible, as more surface area means more even frying