It would be risky to can your homemade chili crisp recipe.  I am not aware of a research based home canned recipe for condiments such as chili crisp.  From looking at recipes it looks like it is something similar to a pesto with oil, chilies, fried shallots and peanuts or some kind of nuts.  Those kinds of recipes could be a great environment for botulism toxin to form.  We also do not have recipes for canning that are research based that have lots of oil or nuts.  Density for heat penetration could also be an issue when canned.  

Pesto recipes suggest storing in refrigerator for up to 4 days or freeze for long term storage.  I would recommend freezing your chili crisp recipe.  I bet the ice cube tray method would work great.  Once frozen they could be stored in an airtight container in the freezer, and you could take out a few cubes at a time to add to your recipes.  

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Nellie Oehler