Chile Crunch isn’t just a condiment – it’s an obsession. I’m not embarrassed to admit that I order the fiery Mexican-style sauce by the case and that we go through many, many, many jars. We put it on everything like using salt but this is way better – a perfect compliment to everything from eggs, pizza, meats, salads,etc….
Their website best describes it:
“Crunchy, smoky, and infused with just the right amount of heat. Chile Crunch effortlessly transforms any food into a flavor-packed experience. Our unique product is made in small batches from a savory blend of fresh roasted chiles, garlic, onion and spices sautéed in canola oil.”
Like many specialty products, Chile Crunch isn’t found easily around the country in stores yet. The sauce is sold on the shelves at West Elm in California and it’s been written up in the Wall Street Journal, and 5280 Denver’s Magazine. Last year, Hojel moved back to Colorado and is making the condiment locally. The next step is finding Denver-area markets to carry Chile Crunch. In the meantime, order it online—and don’t say I didn’t warn you.