Spicy Ginger Chili Crisp

Makes 24oz


3 cups Spotlight™ Oil

½ cup finely diced red onion – processed in a food processor

1 cup minced garlic – processed in a food processor

1 cup minced ginger – processed in a food processor

2 tablespoon shiitake powder

¼ cup Urfa biber flakes

3 tablespoons crushed red bell pepper flakes

2 tablespoons crushed red chili flakes

1 tablespoon chile de arbol powder

2 tablespoons Gochugaru chili flakes

3 tablespoons hulled white sesame seeds

¼ cup coconut sugar

1 tablespoon kosher salt


Heat Spotlight™ Oil in a saucepan over medium-low heat.cAdd the onions, garlic, and ginger, and cook until very golden and crispy, 3 to 5 minutes. Transfer to a stainless steel bowl and add the remaining ingredients. Let cool to room temperature before transferring to a jar.