There’s a new chili crisp in town—and this one’s bringing the jalapeño heat. Add it to noodles, eggs, sandwiches, roasted veggies, and more. Or package it up and gift it to a friend (just be prepared for recipe requests).
Get the recipe for green ginger-scallion chili crisp:
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Green Ginger-Scallion Chili Crisp
Ingredients
Scale
- 2 cups vegetable oil
- 4 shallots, thinly sliced
- 1½ heads of garlic, separated into cloves, sliced
- 2 cinnamon sticks
- 4 star anise pods
- 3 jalapeños, seeds removed (or not if you want spicier!), finely chopped
- 1 6-inch piece ginger, peeled and finely chopped
- 1½ bunches scallions, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon kosher salt
Instructions
- Add oil, garlic, shallots, cinnamon, and star anise to a medium pot over medium heat. Simmer, stirring occasionally, until garlic and shallots are evenly crispy and golden brown, 30 to 45 minutes.
- In a large, heat-safe bowl, combine jalapeños, ginger, scallions, soy sauce, sugar, and salt.
- Strain oil mixture through a fine mesh sieve into the bowl with scallion mixture. Let garlic and shallots cool in the sieve over a separate bowl. Once cooled, add crispy garlic and shallots into the bowl with oil and mix.
- Transfer chili crisp into jars with airtight lids. Store in the fridge and use for up to a month (if it can last you that long!).
Hungry for more? Try these other chili crisp recipes:
Comments (3)
Have yet to make up this sauce, but kudos for recipes that avoid my husband’s multiple food allergies (wheat, cow dairy, citrus, tomato, pineapple, cola, black tea). I may have everything on hand to whip this up. I should add that your site loaded perfectly into my recipe manager, Paprika. You don’t mention servings but I’d presume 4, which I generally cut in half for just two people.
So glad you enjoyed the recipe, Danine! When we made this recipe, it made about 4-5 jars, depending on the size!
Hi Toni! It should keep in the fridge for about a month. We stored these in mason jars!