Trader Joe's Chili Onion Crunch (Printable)
Savory crispy onions and garlic with spicy chili kick—perfect topping for noodles, rice, grilled meats, or eggs.
# What You'll 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
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon crushed Sichuan peppercorns
→ Seasonings
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - 1/2 teaspoon kosher salt
# How To Make:
01 - Line a heatproof bowl with red pepper flakes, smoked paprika, chili powder, Sichuan peppercorns, soy sauce, sugar, and salt. Set aside.
02 - Heat the oil in a small saucepan over medium heat. Add sliced shallots and cook, stirring frequently, until golden brown and crispy, about 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 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. Transfer to a clean, airtight jar. Store refrigerated for up to 1 month.
# Expert Tips:
01 -
- One jar transforms literally everything in your fridge into something crave-worthy
- Makes you feel like a kitchen wizard when guests ask what that incredible flavor is
- Keeps for a month so you can stash flavor bombs in your pantry anytime
02 -
- The oil temperature when you pour it over spices makes or breaks this recipe, too hot and they burn, too cool and they wont bloom properly
- Draining the fried shallots and garlic on paper towels isnt optional, that extra oil makes everything soggy instead of gloriously crispy
03 -
- Double the batch immediately because youll regret it when you run out at 10pm on a Tuesday
- Use tamari instead of soy sauce to make it gluten-free without losing any of that savory depth