Chilli Crunch

Chilli Crunch, is a love child between the ever popular Mexican salsa macha and a classic Chinese Chilli Crisp / Rayu.

This sauce is a labor of love; the process takes over 48 hours of slowly layering flavors into the most moorish blend of “yo no se que”.

After much experimenting and batches and batches of taste tests with friends; the best version of this medly of flavours is ready for you to indulge in.

The sauce draws inspiration from my hometown of Mexico City and also uses many Asian flavors I learned to love and cook with while spending over a decade living in Hong Kong. The sauce blends tastes from two corners of the world, and is lovingly handcrafted in a quaint kitchen in the Cotswolds.

While the crunch is spicy, it is not overpoweringly hot. This is not a special occasion sauce, but a daily indulgence that you will want to eat at every meal.

Ingredients:

peanuts, sesame seeds, cashew nuts, hibiscus, garlic, onion, shallot, chillies (guajillo, cascabel, ancho, de arbol, chipotle, shizhuan pepper, Thai, caspasium, Chinese flakes, rapeseed oil, brown sugar, cinnamon, star anise, kosher salt.