Here’s another great (spicy) condiment from Trader Joe’s, Chili Onion Crunch. I think its a good product which has gained a following on the internet, for good reason.

In most Chinese restaurants you will likely find condiments on the table that include a glass jar with a metal lid with some reddish colored oily mix,  a chili-garlic oil mix with lots of little bits of stuff. This TJ product I would call a variation on this traditional Chinese crunchy chili oil.

One difference is the oil used, as this TJ version uses olive oil, whereas the chili-oil recipe in an Asian restaurant would typically not use olive oil but peanut, rapeseed, oil or best of all flavor-wise, mustard oil.

TJ’s Chili Onion Crunch however is made with olive oil, and has dried onions (crunch), dried garlic, crushed chili peppers and dried red bell peppers, all of which make it nice and crunchy!

It packs a nice spicy kick, so you might use it sparingly, or not, as your taste buds tell you. It has a super-satisfying crunch and flavor to most any food. How about a bowl of plain rice? Put a few dabs of Chili Onion Crunch, mix it into you boring rice, and suddenly your rice is delicious and not in the least bit boring. Its great on scrambled or fried eggs or omelets. Meats, fish, chicken, tofu…. Its terrific on so many things! Your only limit is your imagination. A 6 oz. jar goes for $3.99, not super cheap, but a jar will last awhile. Personally I think this should be spicier, so I mixed in some red pepper flakes. Try that if you want more spiciness. As the jar empties,  I find I can add in olive oil to get a flavored oil which is good for even cooking, or finishing a dish. Crushed garlic too would not be amiss, as they used dried garlic powder.

I’d say its very worth trying a jar of this stuff.

TIP- It says refrigerate after opening but if you try to use it right out of the fridge it will be hard and congealed, so take it out at least a half hour or more before you want to use it.

2 Comments (+add yours?)

  1. Jaxon Montenegro
    Oct 17, 2020 @ 00:53:45

    Proofread your work! Lots of typos. 😂



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