Ingredients
Spices and Aromatics
- 12-15 dried arbol chiles, stemmed
- ¼ cup dried minced onion
- 2 tablespoons dried minced garlic
- 2 tablespoons crushed red pepper flakes
- 2 teaspoons sweet paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ancho chile powder
Oils
- ½ cup light olive oil (or avocado oil)
Instructions
- Process Chiles: Place the dried arbol chiles in a small food processor and pulse until you achieve coarse flakes. Be careful not to process into a powder; you want a flaky texture for crunch.
- Toast Onion and Garlic: Heat a small skillet over low heat until it feels warm to the touch. Add the dried minced onion and dried minced garlic, stirring constantly as they toast for a few minutes until they darken slightly and release a nutty aroma.
- Add Chiles and Red Pepper Flakes: Add the processed arbol chile flakes along with the crushed red pepper flakes to the skillet. Continue to toast while stirring constantly just until the aroma of the peppers becomes fragrant, then remove the skillet from heat. The residual warmth will continue the cooking process.
- Mix in Seasonings: Stir in sweet paprika, fine sea salt, and ancho chile powder until all the seasonings are evenly incorporated throughout the mixture.
- Combine with Oil: Transfer the toasted mixture into a jar and pour the light olive oil on top. Stir well until all the solid ingredients are coated and the oil takes on an orangish-red hue from the chiles and spices.
- Rest and Infuse: Let the chili crunch rest at room temperature to cool completely, then cover and refrigerate. Allow the flavors to meld and deepen for best taste before serving.
Notes
- Use light olive oil or avocado oil for a neutral, fruity base; avoid extra virgin olive oil as its strong flavor can overpower the condiment.
- Adjust the amount of crushed red pepper flakes to control the heat intensity.
- Store in the refrigerator and use within 2-3 weeks for optimal freshness.
- Great as a topping for noodles, rice bowls, eggs, and grilled meats.
- Wear gloves when handling dried chiles to avoid skin irritation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
