Chili Crisp (Crunchy Shallot & Garlic Chili Oil)

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If it's your first time making this please use a dry big and wide heat safe bowl even if you're making a small amount. DON'T use fresh (moist) ingredients. Trust me you don't want this overflowing or spitting at you.

I want to try making a green chili and citrus version of this sometime.

suspendeddisbelief
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Cool recipe but try adding Zhenjiang Vinegar next time, it makes it so much better

DogeSargeant
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How long can you store it? Does it have to be refrigerated?

noeguacamole
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