تشيلي كرانش معتدل بالثوم

I’ve been adding this to eggs and rice bowls for a week straight, and the milder heat means I can actually taste the crispy garlic bits instead of just feeling the burn. The onion base gives it a sweetness that balances the chili perfectly. Definitely a pantry staple for me now.

The garlic and onion really come through in this one, so it’s got that savory depth without the burn. I’ve been spooning it onto rice and roasted veggies, and the crunch adds just the right texture.

I've been drizzling this over eggs and roasted broccoli all week, and the extra garlic really comes through without any of the burn I usually get from chili oils. The crunch is still there, which is what I was most worried about losing.