These shallots add a nice flavor and crunch. I make a large batch and save them in an airtight container to sprinkle on practically everything!

Serving Size: 2-4

Ingredients

• 1–2 cups neutral high temperature oil, such as corn, soybean, peanut or sesame oil
• 3–5 shallots, peeled and sliced thin
• Sacred Valley Pink Peruvian Salt, to taste

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Directions

1. Slice shallots thinly.
2. Add oil to large saucepan and add shallots; turn on heat to medium.
3. Stir frequently as the shallots cook, they will turn from translucent to light brown — about 15 minutes.
4. Use a slotted spoon or spider to pull them out of the oil and spread onto paper towels.
5. Sprinkle with salt
6. After they cool, use immediately or store in an airtight container.
7. After the oil cools, strain it through a fine meshed strainer for future use.
8. Serve over your favorite dish such as the Mombacho Cafe Pork Chops