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diff --git a/Chili Crisp.cook b/Chili Crisp.cook
new file mode 100644
index 0000000000000000000000000000000000000000..7b088b7e66453806c54402a4f14557574b57eacd
--- /dev/null
+++ b/Chili Crisp.cook
@@ -0,0 +1,12 @@
+Heat @peanut oil{3.5%cup} to 300F
+
+Fry @sliced garlic{15%clove} for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel. 
+
+Fry @shallot{3%large} for 5-6 Minutes at 300F, move to paper towel with garlic
+
+Heat oil back up to 325F and add @star anise{6%pods}, @cinnamon{3%sticks} and @ginger{1%knob}.  Cook until ginger is golden brown, about 5-10 minutes and pour over @gochugaru{30%g} and let sit for 5 minutes and strain oil back into the pot.
+
+Reheat the oil, this time to 325F and pour over remaining gochugaru, @chili flake{2%tbsp}, @szechuan peppercorn{.5%tsp} and @sesame seads{1%tbsp}. Infuse for 10 Minutes.
+Once infused, stir in @peanuts{.5%cup} (sift out peanut dust), fried shallots, fried garlic, @salt{2%tbsp}, @honey{.25%cup}, @msg{.5%tsp}, @fish sauce{1%tsp}, and @soy sauce{2%tbsp}.  Be sure to crush garlic and shallots in your hand before adding them to the mixture. 
+
+Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least)