Chili Crisp

This bold, crunchy condiment layers warming spices, healthy fats, and umami-rich flavor to add depth and a little heat to any dish. 

INGREDIENTS 

3 tablespoons olive oil 

3/4 tablespoon sesame oil 

2 tablespoons shallots, sliced 

1 teaspoon garlic, sliced thin 

1 guajillo pepper 

1/2 teaspoon Szechuan peppercorns 

1/4 teaspoon anise seed, whole 

1 teaspoon cardamom pods 

1/4 teaspoon cane sugar 

1/8 teaspoon salt 

4 tablespoons edamame, roasted 

INSTRUCTIONS

1. Place a small saucepan over medium heat and add both oils. Add the shallots and garlic and cook, stirring often, until garlic is golden brown. Remove from the heat. Be careful not to burn the garlic.  

2. Remove the stem and seeds from the guajillo pepper, then chop the pepper into small pieces. Add this to a spice grinder along with the Szechuan peppercorns, anise seed, cardamom pods, cane sugar, and salt. Pulse until spices have broken down into a coarse mixture.  

3. Add the spice mixture to the saucepan with the hot oil. Set aside and allow to cool to room temperature.  

4. Rough chop the roasted edamame and add to the saucepan. Stir to combine.