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Green Ginger-Scallion Chili Crisp 

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 

  • Author: Misfits Market

Ingredients

Scale
  • 2  cups vegetable oil
  • 4 shallots, thinly sliced
  • 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
  •   bunches scallions, finely chopped
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt

Instructions

  1. 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.
  2. In a large, heat-safe bowl, combine jalapeños, ginger, scallions, soy sauce, sugar, and salt.
  3. 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.
  4. 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:

Homemade Chili Crisp

Noodles with Chili Crisp

Crunchy Chili Oil with Peanuts

Comments (4)

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!

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