Chili-Shallot Crisp (Microwave & Stovetop!)

The DIY gift that keeps on giving.

Homemade gifts are the best kind of gifts—and DIY food gifts truly take the cake. They’re here for a good time, not a long time (I, for one, do not need more things cluttering up my small apartment). My go-to homemade presents are preserved citrus, vanilla extract, hot chocolate mix, and this chili-shallot crisp. It’s allium-forward, tinged with cinnamon and star anise for warmth and aroma, and packed with a variety of dried chilies (hello, flavor and fire!) and Sichuan peppercorns. Plus, a hearty dose of store-bought roasted sesame seeds stirred in at the end brings even more textural pleasure.

The great thing about making chili oil or chili crisp at home is that you can mix and match dried chilies to switch up the flavor and heat level. There are so many amazing dried chilies on the market now—from bright, fruity ‘n’ fiery Yahualica and mild, intensely fragrant Erjingtiao to smoky Sirārakhong Hāthei, tomato-y Resham Patti, and earthy, raisin-y Ancho (just to name a few!). It’s no surprise I rely heavily on those from Diaspora Co., but I equally love the Erjingtiao chilies from Fly by Jing, as well as the curated array of dried chilies from Boonville Barn Collective.

TASTY, TEXTURAL MAGIC!