Lately I’ve been hearing about TJ’s new Chili Onion Crunch and since I live for spicy (and live too far away), I had to know more. A quick online search and I found the ingredients – pretty simple stuff.
The back of the jar says it contains olive oil, dried onions, dried garlic, dried red bell peppers, crushed chili peppers, toasted dry onions, sea salt, natural flavors and paprika oleoresin (color).
Note: I did not have dried onions or dried red bell peppers on hand (or the last two ingredients, of course). Next time, I will dry them out myself beforehand. Yet, the dip turned out incredible. It’s terribly addictive.
Here’s the ingredients I specifically used to make some Trader Joe’s magic happen (essentially it’s a heaping palm full of each dry ingredient besides the salt, and 5+ cloves of garlic):
- Olive Oil
- Garlic cloves
- Dried chili peppers
- Hot chili flakes
- Onion Powder
- Toasted dried onions
- Himalayan salt
In a small blender, add the dried chili peppers and garlic cloves. Once minced, set this aside – it soon gets added the pan.
Heat up a small pan on medium heat. Once heated, add enough olive oil to cover the entire base. It should be about 1.5 cm deep. Once the oil is heated, add the hot chili flakes, paprika, and onion powder to the pan and begin to stir. Once this is melded together, and begins to brown and bubble, add the garlic and chili mix. This will continue to brown. I lifted the pan a few times away from the heat so the ingredients cooked evenly, without overcooking.
Added the mixture from the pan into a bowl and pour in an equal part of toasted onions. Add salt, mix, and you are ready to go!