Our version of the spicy, crunchy condiment melds thin slivers of fried garlic and shallots with McCormick® Culinary Red and Green Pepper Blend− crafted with jalapeños, red and green peppers, and sweet chili peppers−adding color, heat, and flavor. Balanced with fennel, oregano, and a pinch of sugar, this Tuscan Chile Crisp is perfect to spoon over potatoes, chicken, and pasta.
Ingredients
Servings
Serves 4
1 cup Olive Oil
1 cup Vegetable Oil
2 cups Shallots, Thinly Sliced
1 cup Garlic, Thinly Sliced
2 Long Red Hot Peppers, Medium, Thinly Sliced Crosswise
Mix olive oil, vegetable oil, shallots, garlic and peppers in saucepan. Bring to simmer on medium heat. Simmer 12 to 15 minutes, stirring frequently, until shallots and garlic are deep golden brown.
Mix Red and Green Pepper Blend and remaining ingredients in heat-safe bowl. Strain fried shallot and garlic mixture through fine mesh sieve, draining hot oil into bowl with Red and Green Pepper Blend mixture. Reserve fried shallot mixture; set aside to cool and crisp. Stir Pepper Blend and oil to mix well.
Add cooled shallot mixture to bowl with Pepper Blend and oil. Mix well. Hold for service.
Chef's Tip!
This chili crisp is a great used as either a condiment or ingredient, to add a punch of flavor along with a good hit of heat.
