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
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!!"