Like most culinarily-minded people, I buy a lot of condiments. The shelves of my fridge—nicknamed the “Condiment Cooler” by friends —are packed with a global variety of mustards and hot sauces, relishes and salsas. Picking a favorite is impossible, but I’ve come closer after discovering Chile Crunch.
What gives this sauce a leg up on Sriracha is texture. Creator Susie Hojel, a Mexico City native, toasts a mixture of roasted chilies, garlic, and onion, which are packed in canola oil. Each spoonful yields a crispy mix of spices along with heat and smoke. The peppers aren’t searing, which is only a negative when it comes to rationing; the last jar I brought to a barbecue was emptied in hours—light speed in condiment years—heaped on a hummus dip and potato salad, grilled steak and fish, or just swiped up with a baguette. So yes, it’s versatile.
Local retailer Ah Love Olive Oil typically carries Chile Crunch at its Union Market stall and two Virginia shops, but apparently the secret is out. A manager says the last three shipments have sold out quickly, though they plan to restock soon. In the meantime you can order jars on the company website ($9.95). Plan ahead and grab two.