"From Heat to Wholesome: Introducing Crispy Green Chilli Oil, the Wholesome Cousin of Chilli Crisp!"

This crispy green chilli oil is super aromatic and is herby: fully loaded. It's a great way to use up those leftover scallion/spring onion greens and coriander roots but still keeping that CRUNCH that we all know and love from a traditional red chilli crisp. Super versatile (non-chilli lovers can make a less spicy version - see subs below!) that you can mix with other sauces and use on rice, noodles, eggs, burrata etc. etc. Definitely one to save for those on the hunt for a fragrant spin on chilli oil!

Recipe (makes 1 jar)

Ingredients
350ml neutral oil (vegetable/avocado/grapeseed)
4 shallots (sliced)
8 garlic cloves (sliced)
8-12 thai green chillis* (finely diced)
3 coriander stalks and roots (finely sliced)
3 scallion/spring onion greens (sliced)
2 Tbsp sesame seeds
8 kaffir lime leaves (optional) (finely diced)
Flakey sea salt
*for those wanting less heat use jalapenos or long green chillis. For those wanting more add more thai green chillis SIMPLEZ!

Method
1) Add your oil, shallots and garlic in a large pan. Heat on medium until bubbling then gently cook for 15-20 minutes until the shallots and garlic turn golden brown. Use a slotted spatula to remove the shallots and garlic from oil and place in sieve. Add a generous pinch of flakey sea salt, toss through then set aside.
2) In a large heatproof mixing bowl add the green chillis, coriander stalks/roots, scallion/spring onion greens, sesame seeds and kaffir lime leaves (if using). Heat the shallot-garlic oil until smoking then pour immediately over the chilli mix. Wait for the sizzling to die down then give it a mix. Once the oil has cooled, add the crispy shallots and garlic, stir then add to a jar for storage. Keep in the fridge and use when you feel like a flavour bomb for breakfast, lunch or dinner!