Upgrade your next meal with Chili Crisp

2 cups sliced shallots
⅓ cup raw pistachio ( or favorite nut)
4 Guajillo peppers deseeded and torn
2 tbsp coriander seeds
2 tsp chili powder
½ tsp cayenne
2 tsp paprika
1 tsp sugar
1 tbsp salt
Olive oil to cover about 1.5 cups
Splash of red wine vinegar

Instructions

1. In a small pot fry shallots and coriander seeds with the olive oil over high heat. Cook for around 8 minutes stirring occasionally or until shallots start to turn lightly golden.

2. Add in the pistachio and cook for another 5 minutes. Remember to stir every so often to prevent burning and to cook evenly.

3. The moment your shallots turn golden brown all over add the Guajillo chilies and cook for 1 minute continuously stirring.

4. Pour everything into a heat proof bowl covered with a strainer. Allow the shallot mix to cool completely to harden before adding back into the oil.

5. Season the hot oil with the spice mix, sugar, salt and a splash of red wine vinegar. Add back the shallot mix and adjust seasoning to your taste.