Enjoy this zing with everything! Made in collaboration with L.A. Times Food, California Heat is a dry chili crisp (only spices, no oils!) that you can sprinkle on eggs, stir-fries, tofu, noodles or rice. Or make your own crunchy chili crisp by heating 1 Tbsp of this blend with 4 Tbsp neutral oil over low heat, until the oil bubbles. When cool, transfer to a sealed container and store in the fridge, and spoon over anything in need of big flavor and crunch!
Deputy food editor Betty Hallock with senior art director Brandon Ly, staff writer Stephanie Breijo, columnist Jenn Harris and general manager Laurie Ochoa worked together to develop the California Heat spice blend. Ochoa explains, “We worked with Burlap & Barrel to develop a spice blend that reflects the cuisines and cultures in Los Angeles. It brings together the heat of smoked chilis and acidic zing of citrus, with plenty of pepper and a hint of lemongrass, in a way that particularly meshes with the flavors of Mexican, Asian and Middle Eastern cooking."
Highlights
Red Jalapeño, shallot, garlic, caramelized onion, smoked paprika, chipotle, Kashmiri chili, black pepper, black lime, salt (4%), Timur pepper, lemongrass
Spicy • Smoky • Tingly
Cooking tips
- California Heat Chili Oil
- California Heat Spicy Peanut Noodles
- Make your own crunchy chili crisp by heating 1 Tbsp of this blend with 4 Tbsp neutral oil over low heat, until the oil bubbles. When cool, transfer to a sealed container and store in the fridge, and spoon over anything in need of big flavor and crunch.
- Sprinkle over eggs, veggies, cooked proteins, rice, soups and stews
SOURCING
About L.A. Times Food
L.A. Times Food is the best in Southern California restaurants, recipes and food news, plus live and virtual food events. Its mission is to bring together and reignite a community of eaters and cooks who are passionate about the region’s awe-inspiring cuisines and cultures. L.A. Times Food coverage can be found at latimes.com/food and in the L.A. Times app; in the paper’s Weekend section; the Cooking and Tasting Notes newsletters; video series such as “Off Menu With Lucas Peterson” and “The Bucket List With Jenn Harris”; and the annual 101 Best Restaurants guide. In addition, Times food coverage extends to its signature food festivals, including Food Bowl, drawing chefs from around the world and all over Southern California, and the 101 Best Restaurants launch party, as well as other live events, video projects and radio appearances throughout the year. The Times’ state-of-the-art test kitchen and studio, The Kitchen at the Los Angeles Times, serves as a hub for recipe development and video production. For more, follow L.A. Times Food on Instagram, Twitter, Facebook and YouTube.
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