Homemade Chipotle Chili Crunch For Flavorful Dishes
This delightful condiment combines the smoky heat of chipotle peppers with a medley of spices and textures, resulting in a crunchy topping that elevates your dishes.
Servings: 4 servings
Calories: 150kcal
Equipment
- Skillet
- Cutting Board
- Knife
- Airtight Container
Ingredients
Ingredients
- 3-4 pieces Chipotle Peppers in Adobo Sauce Finely chopped for even distribution.
- 4 cloves Garlic Minced finely.
- 1 medium Onion Finely diced.
- 2 tablespoons Sesame Oil For sautéing.
- 1 cup Sunflower Seeds Roasted, added last to maintain crunch.
- 1 teaspoon Salt Adjust according to taste.
- 1 handful Cilantro Chopped, added at the end.
- 1 lime Lime Juice Juice of one lime.
Instructions
- Gather all ingredients and finely chop the chipotle peppers.
- Heat sesame oil in a medium skillet over medium heat for 1-2 minutes.
- Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional 2 minutes.
- Add chopped chipotle peppers and stir for 3-4 minutes.
- Sprinkle in salt and adjust to taste.
- Add roasted sunflower seeds and stir well.
- Remove from heat and let cool for a few minutes.
- Add chopped cilantro and lime juice, stirring gently to combine.
- Transfer to an airtight container for storage.
Notes
This chili crunch can be stored in the refrigerator for up to two weeks.