Garlic Shallot Chili Crisp

I flaked some baked salmon into a bowl and finished it with lemon and Garlic Shallot. The aromatics complemented the fish without needing much else. I'd use a lighter hand next time, but I'd make it again.

shrimp, avocado, lime, soft tortillas. one spoon of garlic shallot and suddenly it tasted like a plan instead of leftovers.

I spooned this over crispy roasted potatoes just before serving. The garlic-and-shallot direction was exactly the kind of savory topping I wanted.

This on baked mac and cheese? Excellent decision. The creamy cheese needed something savory and crispy, and the shallots did the job. Next time I'm putting a small dish of it on the table for everyone to add their own.

I tried it and realized a garlic-forward condiment is not my preference. This is a personal taste mismatch rather than the style I normally reach for.

The name tells you what you're getting. Plenty of garlic, a lovely shallot flavor, and a crunch that keeps things interesting. Really enjoyed this one.

A little on margherita pizza was the surprise of the night. The basil and tomatoes kept everything bright, while the toasted garlic bits brought crunch. I didn't even reach for the usual red pepper flakes.

I used this after roasting broccoli instead of adding it before cooking. I liked the savory finish and the extra texture.

I tried it on eggs and decided I prefer a simpler topping in the morning. I could see myself using this more selectively at dinner.

I added a little beside steamed dumplings and liked getting some of the crunchy topping with each bite. It made the plate feel more complete.

White bean spread on crisp toast, with Garlic Shallot across the top, made a surprisingly satisfying little lunch. The shallot flavor suited the creamy beans especially well. I'd serve the same thing as an appetizer, just on smaller pieces of toast.

Learned this the practical way: if you mix it into a wrap the night before, the crispy bits soften. Keep a little separate and add it at lunch. The second try had the crunch I was hoping for.

Rice, an egg, and a little Garlic Shallot made an easy lunch. I would add something fresh alongside it next time.

Rainy evening, warm sourdough, tomato soup. This ended up on the bread, then in the soup, then on another piece of bread. A very good dinner with almost no effort.

we shook a little of the crispy bits over warm buttery popcorn. the bowl was empty before the opening credits ended. unconventional? maybe. doing it again? absolutely.

I put some into a simple chicken broth and it overwhelmed the lighter flavors. That's probably more about my pairing than the product. I liked the texture better with a heartier meal.

I tried this on mashed potatoes and later with buttered noodles. I liked it most when the rest of the meal was simple, because the garlic-and-shallot flavor could stand out. The crunchy pieces gave those softer dishes a different texture.

I first mixed a generous spoonful into rice and found it stronger than I wanted. A smaller amount on top suited me better.

The texture worked well for me, but I normally prefer a more chile-focused topping. Original would probably be closer to my taste.

I liked this with plain noodles and a splash of soy sauce. I would start with a smaller spoonful next time so the other flavors stay in balance.

We pan-fried halloumi and put the jar out as an optional topping. My sister said she wasn't hungry, then used the last piece of cheese to scoop up every shallot crumb. So I guess it passed the family test.

Sliced cucumbers, a splash of rice vinegar, then this right before serving. I liked the contrast of the cool salad and rich, crunchy topping. Four stars because a little went a long way for my taste.

Stir some into thick plain yogurt, add lemon, and grab pita chips. The tangy yogurt works beautifully with the garlic. That dip was the first thing I finished on my snack plate.