Skip the Sprinkles, Try the Crushed Red Chilies
Posted May 15, 2018 5:11 p.m. EDT
A jar of crushed red chilies 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 8 ounces, chilecrunch.com.