A GOOD APPETITE
You’ll Want to Put This Chile-Garlic Oil on Everything
This easy-to-make oil adds spice and crunch to lemony chicken cutlets. Melissa Clark can’t get enough of it.
By Melissa Clark - Feb. 1, 2019
A current cult favorite, Chile Crunch, combines garlic, red-pepper flakes and oil, cooked slowly together until the garlic turns crisp and a little nutty in flavor, and the chile gets toasted and earthy. I went through most of my first jar in a civilized manner, dashing it on cooked proteins or crostini. But there were times I ate it nearly straight from a spoon, on top of a dab of cottage cheese to mitigate the mouth-searing heat.
Posted on February 1st, 2019
Written by Guy
Seems I have been talking often about new and fun products that I have discovered. This one ranks near the top on new and innovative things to eat, cook with and enjoy. Thanks to my friend Robyn Sullivan I was introduced to “Chile Crunch” a unique product that the name tells you lots. Is it a condiment, a marinade, a cooking ingredient, a salsa, a sandwich spread? YES it is!
Skip the Sprinkles, Try
the Crushed Red Chiles
Chile Crunch might look intimidating, but its heat is tempered with fried onions.
Credit Tony Cenicola/The New York Times
By Florence Fabricant
May 14, 2018
A jar of crushed red chiles marinating in ruddy oil could not appear more lethal. But this condiment’s heat is tempered by sweetly smoky fried onions. It’s an alluring, oily and textured concoction devised by Susie Hojel, a native of Mexico City transplanted to Denver. It’s relatively new to New York, at Dean & DeLuca stores. Spoon it on almost anything off the grill but especially seafood. Let its bluster season some plain Greek yogurt, and for a touch of drama, consider a modest dollop on a scoop of vanilla ice cream. There’s also a mild version: Chile Crunch, $12.95 for eight ounces, chilecrunch.com.
BY SAVEUR EDITORS JUNE 9, 2016
You cannot have just one hot sauce.
THE HOT LIST: 13 HOT SAUCES FROM AROUND THE WORLD THAT DESERVE A
SPOT IN YOUR PANTRY
Must-have spicy condiments from Belize to China and everywhere in between
The Crunchy (For When You Need More Texture)
Chile Crunch: Like Lao Gan Ma, Chile Crunch is an oil-based condiment full of bits of crunchy fried chile, onion, and salt. But this brainchild of a Mexican cook who moved to America skips the MSG and soy beans in favor of a deeper, smokier chile flavor and subtler layers of spice.
We’d say its warmer character is better attuned to Western-style dishes: think mac and cheese or the easiest pizza ever.
Our counterparts at ELLE - and a few of their stylish pals- share can’t-live-with-out items guaranteed to impress the women you love
6. CHILE CRUNCH
“The most magical condiment on the planet. It’s just hot enough, garlicky but not overwhelming, and yes, it crunches. I order it by the case.”
-Rachel Baker, ELLE senior features editor
114 ESQUIRE - DEC/JAN 2015/16
The Colorado Pantry
Open our cabinet and peek into the fridge, and you'll find these locally made favorites
2. Susie Hojel's Chile Crunch
We're so obsessed with Susie Hojel's Chile Crunch that we order it by the case. Try a spoonful of the Mexican inspired crunchy, spicy sauce on scrambled eggs, tacos, pasta, or meat, and you'll purchase it in bulk too.
- Kiran Herbert and Callie Sumlin -
Forget Sriracha—Chile Crunch is the next every-sauce.
What gives this sauce a leg up on Sriracha is texture. Creator Susie Hojel, a Mexico City native, toasts a mixture of roasted chilies, garlic, and onion, which are packed in canola oil. Each spoonful yields a crispy mix of spices along with heat and smoke. The peppers aren’t searing, which is only a negative when it comes to rationing; the last jar I brought to a barbecue was emptied in hours—light speed in condiment years—heaped on a hummus dip and potato salad, grilled steak and fish, or just swiped up with a baguette. So yes, it’s versatile.
Eat & Drink
This savory, add-it-to-everything condiment is practically guaranteed to incite addiction. Susie Hojel, who was born and raised in Mexico City before moving to the States, began making this mixture of dried roasted chiles, garlic, onions, spices, and oil four years ago. “In Mexico, you always have a sauce on the table. I missed it,” she says. Hojel started playing around, and when she gave jars to friends and they came back for more—again and again—she knew she was on to something. Hojel hopes to land the sauce on the shelves of local gourmet shops. Until then, order Chile Crunch online.
- Amanda M. Faison - Food Editor
Bits & Bites
Saturday, May 19, 2012
Chile Crunch - The Condiment Seeking Heat
Susie Hojel has a hard time categorizing her irresistible invention, which was inspired by a salsa she used to purchase in her native Mexico City. Made in Park City, Utah, where she now resides, her spicy blend of dried chile de árbol, garlic and onions—carefully crisped then hot-packed in canola oil—is best described as a crunchy sauce or tapenade. Serve the condiment with grilled meat or fish, or place a teaspoon atop a mound of fresh ricotta. There's not much Chile Crunch doesn't improve upon, including guacamole, artichoke dip, hummus, pasta, stir-fries and scrambled eggs. Ms. Hojel's favorite trick is to mix her creation with "a little olive oil, grated Parmesan, a splash of balsamic vinegar and some chopped parsley," she said, and serve it with a fresh baguette. Next on her agenda is a Mexican-style adobo marinade. $9, chilecolonial.com|
- Charlotte Druckman
Here in the Foodzie kitchen, we call this stuff crack. We use it on everything!
What You'll Love
From the minute we opened our first jar of Chile Crunch, we knew we had something special. The aroma of perfectly toasted garlic, onion and (of course) arbol chiles had us on the hook with just one whiff. Smoky, crunchy and infused with just enough heat to make it interesting and not blow out our palates, it really does make everything better. When Susie Hojel, the owner of Chile Colonial, closed up shop temporarily to move the business from San Francisco to Park City, we stocked up on jars and rationed them until she was back up and running. Our eggs in the morning without Chile Crunch? Nope, not happening. Our lentil soup, pizza, roasted broccoli...all made better with Chile Crunch. To this day, a jar of Chile Crunch graces the table in the Foodzie kitchen at nearly every meal of the day.
- Emily, Chief Taster at Foodzie
Chile Crunch: A Condiment Obsession
This product is amazing I already reordered!
WOW I'm completely addicted!! The owner of 'Over the Moon' in Telluride turned me on to this 'crack' lol
Crazy about it!! Thank you so much! Life is better with Chile Crunch =)
This product is amazing I already reordered!
My husband is over the moon with his Chile Crunch!! He's had it on steak, on salad, on a baguette, straight from the jar, with eggs... there's a whole new gastronomic world opening up for him. Thank you so much. Great service and a great product!.
Opened the jar of Chile Colonial last night (had an ice cold India Pale Ale at the ready, of course), mixed it in with some sharp Vermont Cheddar Cheese spread.
Mixed thoroughly, inhaled the whole thing with San Francisco Sour Dough Baguette slices – the hard ones you buy in a big bag at Costco.
I have one word:WOW!
"We've gone through five jars and the thought of being without is awful! Delicious, I plan meals around what I can eat this with! Thank you for a truly delicious product."
"I've been raving about Chile Crunch to everyone & they have been ordering it like crazy!"
"We absolutely love Chile Crunch. We have ordered twice, 8 , and use it on almost everything we eat. Will be ordering more soon. Amazing how crunchy and flavorful the chips are with the perfectly spiced chile oil. Big fans!!"