Marukan Homemade Chili Crisp

INSTRUCTIONS

In a small saucepan, heat ½ cup avocado oil over medium-low heat.

Add ¼ cup minced shallots and cook, stirring frequently, until golden brown and crispy (about 5 minutes).

Add 4 minced garlic cloves and cook for another 1 to 2 minutes, until fragrant and lightly golden.

Remove from heat and immediately stir in ¼ cup crushed red pepper flakes, 1 teaspoon smoked paprika, and 1 teaspoon ground Szechuan peppercorns (if using).

Let sit for 30 seconds to bloom the spices.

Stir in 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons gluten-free tamari, 2 tablespoons coconut sugar, 1 teaspoon miso paste, and ½ teaspoon sea salt.

Mix well and let cool to room temperature.

Transfer to a glass jar and store in the fridge for up to 2 weeks.

The flavor deepens over time—stir before using!