Chili Crunch Sauce
Use this chili crunch sauce to add spice and umami to any dish.
Pin Recipe
Print Recipe
Servings:
Ingredients
- ½ Cup avocado oil
- 3 cloves fresh garlic minced
- ½ medium shallot minced
- ½ serrano minced
- 2 Tablespoons crushed red pepper
- 1 Tablespoon dried minced garlic
- 1 Tablespoon dried minced onion
- 1 Tablespoon toasted sesame seeds
- ¼ teaspoon coconut sugar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon mushroom powder
Instructions
- Heat oil in pan over medium heat. Add fresh garlic, shallot, and serrano and cook about 1-3 min until just golden.
- Remove from heat and stir in remaining ingredients. Let cool.
- Store in fridge and stir well before each use. Avocado oil may become solid in the fridge. If so, bring to room temp before using. Alternatively, you can scoop out what you need and heat lightly in microwave.
Notes
- Using a mini prep food processor to chop garlic, shallot, and serrano will give you a very fine mince.
- I love using this on eggs for a spicy breakfast.
- If you can't find mushroom powder, use dried mushrooms and process in mini prep food processor until it forms a powder. Make sure the ingredients are just mushrooms.
Nutrition
Serving: 0.5Tablespoon | Calories: 45kcal | Carbohydrates: 0.8g | Protein: 0.2g | Fat: 4.7g | Saturated Fat: 0.6g | Sodium: 51mg | Fiber: 0.1g | Sugar: 0.2g | Calcium: 6mg
Calories: 45kcal