This isn't your average chili crisp. It's Pink Chili Crisp!🩷
With a vibrant sprinkle of pink peppercorns, a generous dash of pink Himalayan salt, MSG for that irreplaceable umami depth, exactly one star anise, and a secret blend of spices that could only be described as the culinary equivalent of a fireworks display, our Pink Chili Crisp mix is a rebellion in a pouch. This unique concoction promises not just a spicy kick but a complex layering of flavors that'll light your "peach on fire."
Our new DIY Pink Chili Crisp mix is not just any condiment, but a statement piece for your pantry. Created by Seattle's own dynamic duo, Kat Lieu, the celebrated Queen of Asian Baking and the brains behind Subtle Asian Baking, alongside Jamie Aragonez, the culinary mastermind of World Spice, this mix is a bold response to the chili crisp market's trademark bullies. Their mission? To offer a crunch that's not just about the bite but about bringing unapologetic flavor and joy to your table.
It's perfect for those mornings when you find your runny eggs a tad too bland, for those afternoons when your salad seems to lack a bit of sass, and for dinners when your dishes silently cry out for a memorable finish. This Pink Chili Crisp mix is your not-so-secret ingredient for elevating the every day into the extraordinary.
But here’s the kicker – not only are you treating your palate to an explosion of flavor, but you’re also contributing to a greater cause. With 10% of proceeds going to the Asian Counseling and Referral Service (ACRS), each bag of Pink Chili Crisp Mix supports a world where flavor and philanthropy go hand in hand.
So, when you sprinkle, drizzle, or dollop your homemade Pink Chili Crisp onto your favorite foods, remember: this is more than just a condiment. It’s a declaration that great flavor knows no boundaries and should never be kept under lock and key.
So dive into a homemade jar of Pink Chili Crisp, and let your taste buds lead the revolution. You'll eat this by the spoonful, drizzle it over ice cream, add it to your cookies, and probably set your peach on fire, but trust us, it’s a blaze of glory you won’t want to extinguish.
xoxoxo,
Kat Lieu and Jamie Aragonez
Each order will include one medium-sized pouch of spice mix. With just 1 minute of your time and 1 cup of oil, you can easily make 1 1/3 cups of chili crisp at home.
How to make Pink Chili Crisp:
- Begin by pouring the spice blend into a medium heatproof bowl.
- Heat 1 cup of neutral oil, like safflower, vegetable, or avocado oil in a medium-sized saucepan until it reaches 330°F (165°C).
- Once the oil is heated to 330°F , carefully pour in the spice mix and stir continuously for 45-60 seconds. (This is when the crispy, crunchy, crackling magic happens.)
- Immediately transfer the chili crisp to a heatproof container and allow it to cool.
- Store the chili crisp in the fridge for up to 3 months.
