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Chili crisp is the way to jazz up almost any dish with heat, color, umami, and crunch. Made from a blend of red chilis*, shallot*, garlic*, fleur de sel, ginger*, ginger*, evaporated cane juice*, nutritional yeast*, red miso*, star anise*, cardamom*. *organic

Toss with wide rice noodles and your favorite stir-fried meet & veg for a quick and flavorful meal.

Drizzle oil over rice, eggs, grilled meat & veggies.

Mix with rice vinegar and fresh herbs to make an amazing salad dressing - think dumplings & tomato, zucchini, etc.

Give any meal some Asian flair with a little - or a lot - of this amazing condiment.


Chili Crisp Oil
~makes 1 pint~

1 Tbsp CRISP
2 cloves garlic, minced
1/2 cup neutral oil

1. Place CRISP in a heat-proof bowl or jar.
2. Heat oil and fresh garlic in a small saucepan. Gently cook until garlic is lightly golden, 2-3 minutes. Remove from heat & cool at least 2-3 minutes.
3. Carefully pour warm oil over CRISP. Stir well & refrigerate. Best after sitting a day.

Keeps fresh for months.

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