Trader Joe’s Chili Onion Crunch
Servings 16
Make your own Trader Joe’s Chili Onion Crunch at home with this quick and easy copycat recipe! Ready in just 5 minutes, it delivers bold heat, rich garlicky flavor, and irresistible crispy bits. It's perfect for adding a spicy crunch to all your favorite savory dishes.
Ingredients
- 12-15 dried arbol chiles stemmed
- ¼ cup dried minced onion
- 2 tablespoons dried minced garlic
- 2 tablespoons crushed red pepper flakes
- 2 teaspoons sweet paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ancho chile powder
- ½ cup light olive oil or avocado oil
Instructions
- Process the 12-15 dried arbol chiles in a small food processor until you get coarse flakes, not powder.
- Heat a small skillet over low heat until it feels warm, then add the ¼ cup dried minced onion and 2 tablespoons dried minced garlic. Toast while stirring constantly until the pieces look a shade darker and smell nutty, just a few minutes.
- Add the arbol flakes and 2 tablespoons crushed red pepper flakes to the skillet with the onion and garlic. Toast, stirring constantly, just until the peppers smell fragrant, then take the skillet off the heat because the pan’s residual heat will keep cooking them.
- Stir in the 2 teaspoons sweet paprika, 1 teaspoon fine sea salt, and ½ teaspoon ancho chile powder until the seasoning looks evenly mixed through.
- Spoon the toasted mixture into a jar, then pour the ½ cup light olive oil on top and stir until the solids are coated and the oil begins to turn orangish-red.
- Rest at room temp to cool completely, then cover and refrigerate so the flavors infuse.
Taste after chilling before adding more salt, since the flavors tighten up once cold.
Notes
- Store covered in the refrigerator. Stir before every use since the crunchy solids settle as it sits.
- Use within 3 to 4 weeks for the best flavor, and discard it if it smells rancid or tastes off in any way.
Find it online: www.sugarandsoul.co/chili-onion-crunch-copycat/