Trader Joe’s Crunchy Chili Onion is a condiment oil made with dehydrated onion, garlic, red pepper flakes, Aleppo pepper, and olive oil. One batch makes 1½ cups and stores for up to 3 months. Eight pantry ingredients and one skillet are all it takes.
The technique that defines this recipe is the low-heat infusion. Keeping the burner on its lowest setting for 6 to 8 minutes allows the onion and garlic to toast slowly rather than fry. That slow toast pulls sweetness from both and gives the oil its depth without any burnt bitterness.
The three finishing ingredients go into the bowl off the heat, not into the hot pan. Adding soy sauce, paprika, and salt while the oil is still hot causes them to cook off their distinct character. Stirring them in off the heat keeps the paprika smoky, the soy sauce savory, and the salt clean.
Trader Joes Crunchy Chili Onion Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings5
minutes10
minutes260
kcalTrader Joe’s Crunchy Chili Onion Recipe: make the iconic jar at home with dehydrated onion, garlic, Aleppo pepper, and red pepper flakes. Makes 1½ cups
Ingredients
1 cup olive oil
½ cup dehydrated minced onion
¼ cup minced garlic
2 to 3 tablespoons red pepper flakes
2 tablespoons Aleppo pepper flakes
1 tablespoon soy sauce
1 tablespoon smoked paprika
1 tablespoon kosher salt
Directions
- Combine the olive oil, dehydrated minced onion, and minced garlic in a deep skillet or saucepan over low heat. Cook for 6 to 8 minutes, stirring occasionally, until the onion and garlic are toasty and golden brown.
- Add the red pepper flakes and Aleppo pepper flakes. Stir constantly and cook for about 1 minute.
- Remove from heat and immediately transfer the oil mixture to a heatproof bowl.
- Add the soy sauce, smoked paprika, and kosher salt to the bowl. Stir well to combine.
- Let cool for 5 to 10 minutes, then transfer to an airtight container. Store at room temperature for up to 3 months.
FAQs
Why does this recipe use dehydrated onion instead of fresh?
Dehydrated onion has nearly all of its moisture removed, so it releases nothing into the oil as it toasts. Fresh onion contains enough water to cause the hot oil to sputter and force the onion to steam rather than crisp. Dehydrated also produces a cleaner, concentrated flavor that matches the shelf-stable character of the original condiment.
What can I use instead of Aleppo pepper if I can’t find it?
A blend of sweet paprika with a small pinch of cayenne is the closest substitute for Aleppo’s color and mild heat. Using only smoked paprika pushes the flavor too earthy and throws the balance off. Aleppo pepper is usually available in Middle Eastern grocery stores and in the bulk spice section of larger grocery chains.
How do I know when the onion and garlic are ready in the first step?
The onion turns from pale cream to light amber-tan, and the garlic takes on a golden tone with firmer edges. Both will smell nutty and toasted rather than sharp and raw at that point. Remove from heat immediately if any edges turn darker brown, because the hot oil keeps cooking both ingredients for a short time after.
What does Trader Joe’s Crunchy Chili Onion go on?
The condiment works anywhere you want crunch and mild heat, from eggs and avocado toast to noodles. A Trader Joe’s flatbread recipe on this site is a fast first use, since the oil cuts through the richness of the burrata. Start with two teaspoons on any dish and add more from there based on how much heat you want.
Can I use this recipe to replace chili crisp in pasta dishes?
This condiment is milder than commercial chili crisp and works better as a finishing drizzle than a deep sauce base. A Trader Joe’s lemon pasta on this site pairs naturally, since the chili oil cuts cleanly through the cream. Stir one to two teaspoons into finished pasta rather than cooking the oil into the sauce, so the crunch survives.
