Shito

Ingredients

• 0.25 tsp Cloves
• 1.75 tsp Kosher Salt
• 1 pcs Onion
• 4 pcs Garlic
• 40 g Ginger
• 2 pcs Scotch Bonnet
• 180 ml Vegetable Oil
• 2 tbsp Tomato Paste
• 3 tbsp Dried Shrimp
• 2 tbsp Crayfish
• 1 tsp Thyme
• 1 tsp Black Pepper

Method

1. In a food processor, pulse {onion}, {garlic}, {ginger}, and {scotch_bonnet} to a coarse paste so the mixture fries down evenly and develops a deep, dark flavor.
2. Heat {vegetable_oil} in a medium saucepan over medium heat, add the blended {onion} mixture with {kosher_salt}, and fry slowly, stirring often, for a deep golden color and sweet aroma without scorching.
3. Add {tomato_paste}, then bloom {thyme}, {black_pepper}, and {cloves} in the oil for a short fry, stirring constantly, until the paste darkens and the oil smells rich and savory.
4. Stir in {dried_shrimp}, {crayfish}, and another pinch of {kosher_salt}, then keep the saucepan over low heat so the seafood loses its raw edge and the mixture turns darker and thicker.
5. Keep the {shito} base at a very low simmer, stirring every few minutes, until the oil darkens noticeably and the sauce becomes glossy, blackened, and spoonable; taste and adjust with {kosher_salt}.
6. Take the saucepan off the heat and let the shito cool slightly so the solids settle into the {vegetable_oil}; spoon and serve while still glossy, or jar once warm.