Garlic Chile Crisp

Modified by Marissa from Genevieve Ko’s original recipe. Makes about 1 ½ cup. Fast, easy, & delicious.

INGREDIENTS

¾ cup vegetable oil

¼ cup dried minced onion

¼ cup fried garlic (look for in the Asian section of grocery stores, or chop 1/6 cup fresh garlic)

1 teaspoon granulated sugar

1-1 ½ teaspoons kosher salt (Diamond Crystal)

⅓ cup finely crushed dried small red chilies or red-pepper flakes

3 tablespoons sesame seeds

Optional: 1 teaspoon coarsely ground Sichuan peppercorns (black pepper)

METHOD

1. Wear gloves when handling peppers. Combine the oil, onion, sugar and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.

2. Add the chilies, garlic, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring. Use immediately or refrigerate in an airtight container for up to 2 weeks. Great for adding flavor to mild dishes such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.