Hey Folks! Thanks for stopping by today. I have a spicy little number for you that’s going to change the way you top your pizza, pasta, wings—basically everything. We’re talking about Calabrian Chili Crisp, an Italian-inspired take on the beloved Chinese condiment. And trust me, this one isn’t just about the heat. It’s all about bold, balanced flavor with just the right touch of warmth. If you’ve ever felt like chili crisp was a bit too fiery without enough flavor to back it up, this one’s for you.
I first discovered this recipe in Dan Pelosi’s cookbook, Let’s Eat—which, by the way, is packed with Italian goodness—and finally got around to making it. Let me tell you, it was love at first drizzle. I’ve used Fly By Jing before (in this Chili Crisp Fettuccine Alfredo with Spinach), but this? This is my new favorite chili crisp.
What is Calabrian Chili Crisp?
Chili crisp has been a staple in Chinese cooking for years, but this Italian twist leans into Mediterranean flavors while still delivering that irresistible crispy, oily, flavor-packed goodness. Instead of Sichuan peppercorns, we’re using Calabrian chili paste, giving it a deep, smoky heat with a touch of sweetness. You’ll also find garlic, shallots, rosemary, thyme, fennel, cumin, and celery seed—a mix that creates an herbaceous, savory, and slightly sweet condiment that’s good on everything from pizza to roasted veggies.
Key Ingredients for the Best Calabrian Chili Crisp
- Garlic & Shallots – Thinly sliced and crisped to perfection
- Extra-Virgin Olive Oil – The rich, golden base
- Calabrian Chili Paste – Smoky, slightly sweet heat
- Tomato Paste – Adds depth and a little umami kick. This tube is so handy!
- Fennel Seeds, Cumin Seeds, & Celery Seeds – Warm, earthy spices
- Fresh Rosemary & Thyme – A fragrant, herby touch
- Sugar & Kosher Salt – Balances and enhances flavors
So Easy to Make This Homemade Calabrian Chili Crisp: Here Are the Steps
- Crisp the Garlic & Shallots – Slowly simmer in olive oil until golden brown.
- Mix the Spices & Herbs – In a bowl, combine everything else.
- Pour the Hot Oil Over the Mix – This blooms the flavors beautifully.
- Let It Marinate – 30 minutes to let everything meld.
- Store & Enjoy – Transfer to a jar and refrigerate.
Equipment You’ll Need
- Small saucepan
- Sharp knife
- Heatproof bowl
- Storage jar (airtight is best!)
How to Use Your Calabrian Chili Crisp
Once you have this magic in your fridge, you’ll find yourself reaching for it constantly. Drizzle it over pizza, Crispy Gnocchi with Brown Butter Burst Tomatoes, pasta, polenta, eggs, rice, veggies, grilled meats, even avocado toast. It’s like hot honey but with a crunchy, savory twist.
Storage & Tips
- Store in an airtight container in the fridge for up to 2 weeks.
- Let it sit at room temp before using so the oil loosens up.
- Adjust the heat by adding more (or less) Calabrian chili paste.
- Don’t skip the herbs and spices—they add layers of flavor that make this extra special.
- Alternative cooking method: Microwave all ingredients in a bowl for about 7 minutes till golden brown.
- Flavor Variation: For a different flavor profile, substitute one tablespoon of pure maple syrup for the sugar. After browning, add one cinnamon stick to the mixture and store in the fridge.
This Calabrian Chili Crisp is a must-have for anyone who loves bold, rich flavors with just the right amount of spice. Huge thanks to Dan Pelosi and his book Let’s Eat for introducing me to this fiery, flavor-packed condiment.
Make it this weekend and let me know—what’s the first thing you’re drizzling it on?
Watch the step-by-step instructions in this video!
How to Make Calabrian Chili Crisp (You’ll Want to Drizzle It on Everything!)
Ingredients
Equipment
Method
- In a small saucepan, combine the garlic, shallot, and olive oil. Set the saucepan over low heat and let the garlic and shallot sizzle, stirring occasionally, until deeply browned and crisp, about 10 to 12 minutes.
- While the garlic and shallot sizzle, in a medium bowl, combine the sugar, fennel seeds, rosemary, thyme, tomato paste, chili paste, salt, cumin seeds, and celery seeds. Pour the contents of the pan, including the oil, into the bowl. Whisk to combine well.
- Let the mixture cool completely, about 30 minutes, then transfer it to an airtight container and store it in the refrigerator for up to 2 weeks. Before using, let the chili crisp sit at room temperature to loosen up.
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5 responses to “How to Make Calabrian Chili Crisp (You’ll Want to Drizzle It on Everything!)”
Thanks for posting- sounds amazing!
Thanks for your comment! When hunger strikes, you rarely think about making a condiment. That’s why having this Calabrian Chili Crisp prepped ahead is a total game-changer.
I’ll try it- love all the ingredients
Looks amazing!
Thank you! It’s so easy to make!