Updated: Jan 8
3 shallots, sliced thinly
12 cloves garlic, sliced thinly
3 cups avocado oil
2 tsp whole black peppercorn
2 star anise
2 tsp whole cardamom
1/8 cup red pepper flakes
4 tsp Gochugaru Korean chili flakes
1 whole dried Guajillo pepper
2 tsp black garlic sauce
Using a kitchen mandolin, thinly slice the shallots and garlic. Add to a large pot with the avocado oil.
On a medium heat, let the oil get hot then the shallots and garlic will start to brown. Be sure to stir often and watch closely so it doesn't burn.
While that browns, in a large bowl add the red pepper flakes, Korean chili flakes, Guajillo pepper, and black garlic sauce.
When the shallots and garlic are browned, remove from heat. Pour into the large bowl while still hot. Strain out the garlic and shallots (either before by pouring it through a mesh strainer or taking them out with a slotted spoon after pouring them in the bowl)
Lay the shallots and garlic on paper towels so they crisp up. Let the oil cool down in the large bowl.
Once cool, transfer to a mason jar, add the crispy garlic/shallots and store covered tightly in the fridge for up to a month.