Calabrian Chili Crisp puts an Italian spin on the popular Asian chili crisp. If you love Italian food and enjoy adding heat and texture to dishes, this homemade condiment is a must. It combines the smoky, spicy character of Calabrian peppers with olive oil, crisped garlic and shallots, and a touch of oregano. The result is spicy and crunchy—perfect for drizzling over pizza, stirring into creamy pasta, spooning onto eggs, or using wherever you want a burst of bold flavor.
Bring the heat to Italian food!
I’m a fan of bold, layered flavors, and this Italian take on chili crisp brings a southern-Italian brightness and heat to familiar dishes. Calabrian chiles add smoky fruitiness and a lively spice that pairs beautifully with olive oil, garlic, and oregano. Use it to elevate pasta, pizza, roasted vegetables, eggs, and more.
Key ingredients
Below are the main ingredients and a few notes to help you shop and prepare. The full ingredient amounts are listed in the recipe card at the bottom of the post.
- Dried Calabrian chili peppers – this is the flavor base, so it’s best not to substitute. You can find them at Italian markets, specialty stores, or online. Dried Calabrian chiles bring smoky fruitiness and moderate heat.
- Shallots – they add a sweet, delicate onion flavor that crisps nicely in oil. If needed, a red onion can be used, but it will be sharper and less sweet.
Instructions
Below are step-by-step photos to guide you through the process. For the full recipe details, see the recipe card at the end of the post.
How to adjust the spice level
This version is fairly spicy—about an 8 out of 10. If you prefer milder heat, try the medium-spice option below, which balances the chili heat with sweet sun-dried tomatoes.
Medium-spice option: reduce the dried Calabrian chiles from ½ cup to ¼ cup. After removing the pot from heat, stir in ½ cup chopped sun-dried tomatoes along with the oregano, salt, and pepper. Pulse in the food processor until combined. You’ll get more sweetness and less intensity while keeping the Italian flavor profile.
Ways to use it
This Calabrian chili crisp is versatile—here are some favorite uses:
- Pasta: finish creamy pastas, tomato-based ragùs, or stuffed ravioli with a spoonful for contrast.
- Pizza: drizzle over pizza after baking for an immediate flavor lift.
- Eggs: add to scrambled eggs, omelets, or a frittata for breakfast or brunch.
It also makes a tasty topper for roasted vegetables, grilled meats, crostini with whipped ricotta, or mixed into vinaigrettes for a spicy kick.
Italian Chili Crisp
Ingredients
- ½ cup dried Calabrian chili peppers
- 1 cup olive oil
- ¼ cup garlic cloves, minced
- ½ cup shallots, minced
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
Equipment
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food processor
Instructions
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Remove stems from dried Calabrian chiles and roughly chop until you have ½ cup. Pulse in a food processor to chop the chiles into pieces about ¼ inch or smaller.
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Heat a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the minced garlic and cook until light golden brown, about 30–60 seconds—watch carefully to avoid burning.
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Add the chopped chiles and minced shallots and cook for about 2 minutes to soften and crisp slightly.
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Remove from heat and stir in the dried oregano, black pepper, and salt.
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Transfer the mixture to the food processor and pulse 20–30 seconds, until the peppers are chopped small but still have some texture.
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Store in an airtight container in the refrigerator for up to 4 weeks. If the oil solidifies, let the jar sit at room temperature 15–20 minutes before using and stir to loosen.
Notes
- To reduce the spice: use ¼ cup dried Calabrian chiles and stir in ½ cup chopped sun-dried tomatoes with the oregano, salt, and pepper before pulsing. The sun-dried tomatoes add sweetness and body while lowering heat.
- Chili crisp will firm up when chilled. Remove it from the refrigerator 15–20 minutes before serving to bring it to room temperature and loosen the oil. Stir well before spooning onto dishes.