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World Spice Chili Crunch

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World Spice Chili Crunch is a staff favorite soon to be a fan favorite. The wave of chili crunch obsession spread through the World Spice team like wildfire thanks to the genius who gifted each and every one of us a jar. This incredible condiment satisfies on every level. The store bought version is a powerhouse with medium heat and maximum flavor. It is both chewy AND crunchy with a deep umami base. It’s good on everything! So…the journey to our version of this recipe began. The motivation was partly for fun to play with chili flavors and partly practical to turn out a version without MSG or preservatives. We hit the kitchen and it took a few tries! In the end this closely timed process turned out the best result. What we discovered was a temperature sweet spot while frying the chilies. Too low and they won’t stay crisp and too high and you’ll burn them. Our version requires minimal chopping and is also nut free because everyone needs chili crunch. We bumped up the heat with 3 different types of chilis so expect more fire from this version. We added the zing of Sichuan peppers and bumped up the umami with Cascade Mushroom Mix.

Try your own version of chili crunch with any combination of dried chilies! This recipe makes a generous quart of crunch, plenty for any chili-head and enough to gift and share.

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 2 Comments

  1. Ann Mazzaro says:

    The problem I see with this recipe is that it calls for cups and TBS, but your products are sold by the ounce. How many ounces of the peppers would it take for 1 cup? How many ounces of mushroom mix for 4 TBS?

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