New Mexican Chili Crisp (Salsa Macha with Cranberries & Pepitas)

Makes: 1 quart

Prep Time: 5 minutes

Cook Time: 20 minutes

A cross between chili crisp and salsa macha, this tasty and unique homemade condiment is full of fun, fusion-y flavors. Featuring hatch green chili pepper flakes, roasted pepitas, and rounded out with dried cranberries, its robust flavor profile is a delicious addition to any dish. Serve over eggs, rice bowls, tacos, on burgers, or more!

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Ingredients:

2 cups oil, divided
¾ cup chopped shallots or sweet onions (or whites of green onions)
1 head of garlic, minced
1/4 cup Organic Red Chili Pepper Flakes*
1/4 cup jalapeño flakes
1/4 cup hatch green chili flakes
3/4 cup dried, chopped cranberries
1 tbsp Organic Sesame Seeds, White*
2 tbsp pepitas, chopped
1 tbsp Organic Toasted Sesame Oil*
1 tbsp Ayurvedic Jaggery*
1 tbsp smoked salt
1 tsp Organic Ground Ginger*
2 tsp lime juice
½ cup store bought organic fried shallots/onions

Instructions:

1. In sauce pan, heat 1 Cup of oil till a drop of water hitting it sizzles, then add shallots and garlic. Cook until golden. Set aside.

2. Meanwhile, in a stainless steel mixing bowl, stir together remaining ingredients excluding the remaining 1 cup of oil and 1/2 cup of store-bought fried shallots.

3. Pour the garlic and shallot infused oil directly into the bowl with the ingredients. Mix with a heatproof spatula so there are no lumps. There should not be any sizzle at this stage.

4. In the now-empty saucepan, add the remaining 1 cup of oil and heat over high heat for 3 minutes, or until a drop of water added to the oil sizzles. Carefully pour the hot oil into the bowl of the ingredients; the hot oil should sizzle as it hits the bowl. If the mixture doesn’t sizzle, heat the oil in 30-second intervals.

5. Let the mixture sit for at least 5 minutes. Then, add the fried shallots and carefully mix everything again. Let the mixture come to room temperature and then transfer it to an airtight container. It can be stored in the fridge for about 3 months.

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