Go Back
Robin Ward

How to Make Calabrian Chili Crisp (You'll Want to Drizzle It on Everything!)

Calabrian Chili Crisp: Homemade Italian magic in a jar! Thick, oily, and irresistibly spicy. Perfect for pizza, pasta, eggs—bursting with garlic, rosemary, and a delicious balance of sweet, savory, and fiery flavors! 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: #condiment, #FlavoredOil, #InfusedOil, #Seasoning
Cuisine: #American-MediterraneanFusion, Italian
Ingredients Equipment Method

Ingredients
  

  • 6 garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 cup extra-virgin olive oil
  • 1 Tbsp sugar (See Flavor Variations in blog post above.)
  • 1 Tbsp fennel seeds (Note: If you do not prefer fennel, you may reduce the quantity or omit it entirely.)
  • 1 Tbsp minced fresh rosemary leaves
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp tomato paste
  • 1 Tbsp Calabrian chili paste (Add more (or use less) to achieve the perfect level of heat that makes you happy.)
  • ¾ tsp kosher salt
  • ½ tsp cumin seeds
  • ½ tsp celery seeds

Equipment

  • small saucepan

Method
 

  1. 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.
  2. 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.
  3. 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.