WSJ Magazine

Brian Grazer

".....On the shelf is Chile Crunch, a condiment. I get crates of it from the Meat & Cheese Restaurant & Farm Shop in Aspen. I like spices on my huevos rancheros....."

—As told to Mark Yarm

Epicurious

Tiffany Hopkins

“Chile Crunch condiments go beyond Asia. Chile Crunch was created by a Mexico City-born cook who wanted to showcase Mexico’s most essential flavors. Comprised of roasted Arbol chilies, garlic, onion, and spices sautéed in canola oil, this one has a more smoky flavor than Asian chile crisps. And, it’s exceptionally crunchy—all the experts agreed that Chile Crunch is among the crunchiest of them all. Try this one if you want layers of roasted flavor, extra crunch, and the perfect amount of spice.”

New York Times

Melissa Clark

“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.”

The Washingtonian

Anna Spiegel

“Forget Sriracha – Chile Crunch is the next every-sauce... Like most culinarily-minded people, I buy a lot of condiments. The shelves of my fridge—nicknamed the “Condiment Cooler” by friends —are packed with a global variety of mustards and hot sauces, relishes and salsas. Picking a favorite is impossible, but I’ve come closer after discovering Chile Crunch.”