In our local newspaper recently they had a recipe for Italian chili crisp with tomatoes. I thought the idea was really great because……..Chili crisp is an amazing condiment. It adds textures, flavors, crunch, and heat to different foods. It makes anything that is plain really special…..The recipe in the paper might be good but looked a little too basic. I thought I’d see how other people make an Italian version of chili crisp. I came across www.CookingWithKerry.com and I thought her recipe was closer to the way I would make an Italian Chili Crisp. I made some modifications and slight changes. But I have to give Kerry her credit that she deserves because this came out insanely delicious. I made it and my husband said what did you make that smells so good? Try the Italian Chili Crisp in sandwiches, pasta, vegetables, pizza or a chicken. According to Kerry this recipe makes around 32 servings.

Ingredients for around 32 servings

1/2 cup dried Calabrian Chilies – stems removed and crush pods (I recommend gloves and a mask, onion goggles just in case so none gets in your eyes)

1/4 cup toasted pine nuts

3 Tablespoons capers – drained & dried off

3 anchovy filets – minced

1 Tablespoon dried thyme

1 Tablespoon dried oregano

1/2 Tablespoon white sugar

1 Tablespoon sea salt

1/2 teaspoon ground black pepper

1 1/2 cup extra virgin olive oil

1 cup shallots – sliced very thin on a mandolin

1 regular sized head of garlic – cloves sliced very thin (I used a truffle slicer)

Directions

In a large heatproof bowl mix together the chili flakes, pine nuts, capers, anchovies, thyme, oregano, sugar, salt, and pepper. Set to the side.

Add olive oil to a medium sized pot on medium high heat. When the oil is hot add the shallots. Remove the shallots with a slotted spoon when they turn light brown. Have a paper towel lined pan for the shallots. (around 6 minutes)

After the shallots are removed you need to turn the heat down to medium. Wait two or three minutes and add the garlic. If you sliced thin the garlic gets done pretty fast….Like 2-21/2 minutes. Take the garlic out with a slotted spoon and drain the garlic on a paper towel lined pan.

Add the hot oil to the bowl with the crushed chili. Let this sit out until it cools.

When it’s cool you can mix them up together and put in a container. Refrigerate and enjoy!

I used it on a heirloom tomato and butterbean salad.

A Special THANKS to www.CookingWithKerry for her Forking Amazing Recipe so I could come up with what I got here.