The Calabrian Chili Crisp You Will Want to Drizzle Over Everything

Pizza. Pasta. Polenta & More 🎉

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As trivial as it feels to be writing about homemade Calabrian chili crisp, I’m not sure I’ve been more excited to share a recipe in months. I had bookmarked the recipe as soon as Dan Pelosi’s book, Let’s Eat, arrived, well over a year ago now, but couldn’t find the time to make it till now, in the wake of the holiday season, without any big feasts on the horizon, without any decorations to pull out, without any lists of presents to tackle.

But why I waited so long is unclear because it’s surprisingly easy. To make it, you simmer thinly sliced garlic and shallots in extra-virgin olive oil for roughly 10 minutes. While they sizzle away, you combine a few spices, herbs, and pastes in a bowl. When the garlic and shallots are crisp and golden, you pour the hot oil over the herby-spice mix and let it all marinate for 30 minutes.

One taste of the homemade crisp, and all I could think was: WHOA. It’s both sweet and savory, and because of this dynamic, it’s not unlike a hot honey, but it’s so much more complex — in every drop, you taste the rosemary and thyme, you taste the fennel and cumin, you taste the caramelized garlic and shallots. And you taste all of these flavors all at once! But in a very balanced way, not one element overpowering another. It’s extraordinary.

Truly, you will want to drizzle your homemade chili crisp over everything: pizza, pasta, polenta, eggs, rice, broccoli, mushrooms, cauliflower… the possibilities are endless. Should you find a window of time over the weekend to make something delicious for yourself, I highly recommend. Find the recipe below.

PS: Basil Oil Like You’ve Only Dreamed

PPS: If you need your spirits boosted, I can’t recommend Let’s Eat enough. I find myself laughing out loud as I read:

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The Recipe: Dan Pelosi’s Calabrian Chili Crisp

For this recipe you’ll need: garlic, shallots, extra-virgin olive oil, sugar, fennel seed, fresh rosemary leaves, fresh thyme, tomato paste, Calabrian chili paste, kosher salt, cumin seed, and celery seed.

Incidentally, this is the Calabrian chili paste I love. I learned about it from Missy Robbins:

First, combine the sliced garlic, shallots, and olive oil in a small saucepan and set it over low heat:

Meanwhile, combine the remaining ingredients in a medium bowl:

When the garlic and shallots begin to color…

… pour the contents of the pot over the herbs and spices:

Stir or whisk to combine, then let sit for 30 minutes:

Transfer to a storage jar and store in the fridge for up to 2 weeks or use immediately as you wish… can’t recommend it for 🍕 enough!!

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