#garlic and shallots run the risk of botulism so make sure they're fully crisp before you put them back in the oil btw

[boltlightning]

hello. i have come to spread the good word of garlic chili crisp. it’s so devastatingly easy and quick you just need:

scant 2 cups neutral oil (i use vegetable)

2 shallots and 5 garlic cloves, thinly sliced

1/4 cup crushed pepper flakes (can be more or less depending on how spicy you want it)

optional: a cinnamon stick and a star anise pod

bring the oil to a shimmer over medium heat. drop the shallots + garlic + spices in and let it cook until everything is a dark golden brown (it will burn quickly, keep an eye out!!!)

strain the solids well and fish out the spices. pour the still-hot oil over the pepper flakes and stir. put the solids back into the oil once everything is cool. use liberally on all your food for the rest of time

store in an airtight container — this will all fit in a 2-cup mason jar. it will keep for three months at room temp. you can fry your eggs in this you can put it on popcorn you can even use it to christen your avocado toast. it’s so good. please