This fruited chili crisp is over-the-top delicious, crunchy, nutty, sweet – and can be used in so many ways. It tastes great on practically everything! Makes a great homemade gift from the kitchen.

I recently purchased a jar of Somos Salsa Macha Mexican Chili Crisp at Fresh Thyme grocery store – and I couldn’t believe how delicious it was. Probably one of the tastiest things I had ever eaten. In addition to the base of chili flakes in oil, this chili crisp contained sweet and crunchy add-ins like toasted sesame seeds, almonds, and dried fruit.

This chile crisp was advertised as Mexican chili crisp – but it’s very similar to Asian chili crisps you may have tried before. The main difference is the addition of dried fruit.

I decided to try to recreate the chili crisp at home – and what I came up with is pretty close – and really, really delicious.

The best part? Making it at home is much cheaper than buying it from the grocery store.

Plus, this recipe is great enough and unique enough to give away as a foodie gift: A homemade chili crisp gift is great for the food lover on your gift list.

Ingredient List

To make your own fruited chili crisp at home, you’ll need the following ingredients:

• Avocado oil: This oil is mild in flavor and has a high smoke point so bringing it to cooking temperature won’t affect the quality of the oil. Olive oil has too low of a smoke point. Vegetable oil would work – but I definitely recommend avocado oil. (IMHO, vegetable oil, soybean oil or canola oil don’t seem worthy of this great recipe!
• Red chili peppers: There are several chili pepper options depending on how hot your want your oil. Look for whole dried chili peppers in an Asian grocery store. I like to remove most of the seeds so the oil isn’t too spicy. Check out this guide to buying dried chili peppers. In a pinch, you could use the crushed red pepper you put top of pizza.
  • Want a spicier oil? Use up to a tablespoon more of chili peppers. Less spicy? Choose a less spicy pepper and/or use less than the recipe calls for, below.
• Sesame seeds: You’ll want to toast the sesame seeds to add great crunch and flavor to the oil.
• Pepitas: Look for unsalted, hulled, raw pepitas. You will be toasting them.
• Sliced almonds: Sliced, slivered or chopped almonds will work – you just want to make sure the almond pieces are in tact and not ground or powdery. The almonds will also be toasted. You want all the crispy crunchy bits!
• Dried pineapple: Look for the dried pineapple that is sugary. I found mine in the bulk section of my local food co-op. Avoid plain dehydrated pineapple which will be tart and not sweet.
• Dried mango: Find dried mango in Trader Joe’s, Walmart or pretty much any grocery store.

The Process

Making homemade chili oil isn’t difficult or time consuming. Here’s the process, broken down:

• Prepare ingredients: Toast the sesame seeds, pepitas, and almonds.
• Heat oil: Place crushed chili peppers in oil and heat on medium-high until temperature reaches 350F.
• Pour hot oil over the seeds, nuts, and fruit.
• Allow to cool to room temperature and store in fridge.

Scroll down for full recipe instructions.

How To Use Fruited Chili Crisp

Once you taste this chili oil you will probably want to use it on anything and everything. It is so, so good!

Stir the chili oil before serving as the crunchy add-ins will settle on the bottom.

Here are some ideas to get you started:

• On rice: Like most chili crisps, this one also goes great on rice. Pour a spoonful over warm rice and mix it in. Yum!
• Accompanying Asian foods: Use this like you would use other chili crisps – to add a bit of spice to your stir fry, pad thai or other Asian food. This particular recipe will add bites of sweetness in addition to spice and extra crunch – and adds new life to leftovers.
• On sushi: I spooned a little of the chili crisp on top of a sushi roll and it was so good! Think of it as an upgrade or addition to spicy mayo or even a replacement for crunchy fried onions.
• On a poke bowl: Use this chili crisp as one of your toppings on a poke bowl.
• On scrambled eggs: You didn’t know your scrambled eggs needed this. Pour on top of cooked eggs (instead of mixing into batter).
• On avocado toast: This adds extra spice, extra crunch and a touch of sweetness to avocado toast
• On tacos: This chili crisp recipe is based on Somos Salsa Macha Mexican Chili Crisp. I think it works well with both Asian and Mexican foods. Try adding some on top of tacos or nachos.
• On vanilla ice cream: Don’t knock it until you try it!

You’ll soon discover that this is the perfect condiment!

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FAQs

Q: How long does fruited chili crisp last when stored at home?

A: When stored in an airtight jar and kept refrigerated, fruited chili crisp should stay fresh for about 2–3 weeks. Oil may settle or fruit/nuts may soften slightly over time — shaking/stirring before each use helps restore texture and flavor.

Q: Can I keep fruited chili crisp at room temperature?

A: Because this recipe uses dried fruit and toasted nuts, refrigeration is safest to prevent spoilage or rancidity. If you prefer to store at room temperature (e.g. as a gift), make sure it’s used within a few days and kept in a cool, dark place, but refrigerating is best for longer shelf life.

Q: Can I use different nuts or seeds (or omit them)?

A: Yes — this recipe is flexible. You can substitute nuts/seeds you have on hand (e.g. cashews, sunflower seeds, walnuts), omit one type, or adjust amounts. Just be sure to toast the nuts/seeds (for crunch) and keep the oil-to-solids ratio similar. Texture and flavor may vary slightly, but the chili crisp will still be delicious.

Q: How spicy is this chili crisp? Can I adjust the heat?

A: The level of heat depends largely on the dried chili peppers you use and how many you add. If you prefer a milder version, remove more seeds from the chilies or use fewer peppers. For a spicier version, use hotter dried chilies or leave the seeds in. You can also add extra chili flakes to taste.

Q: What are good foods to serve with fruited chili crisp?

A: This chili crisp is versatile! It’s delicious drizzled over rice, tacos, scrambled eggs, avocado toast, stir-fries, sushi, poke bowls, nachos, or even vanilla ice cream – basically anywhere you want a crunchy, sweet-and-spicy kick.

Q: Can fruited chili crisp be a good homemade gift? How should I package it?

A: Absolutely. To gift it: pour cooled chili crisp into a clean glass jar with a tight-fitting lid. Add a ribbon, label (“Homemade Fruited Chili Crisp”), and optional tag with usage suggestions (rice, tacos, eggs, etc.). Since it’s best refrigerated, consider adding a note like “Keep refrigerated. Use within 2–3 weeks.”

Q: Is this recipe gluten-free?

A: Yes. This chili crisp recipe is naturally gluten-free, assuming your nuts/seeds and dried fruit haven’t been cross-contaminated and you use pure chili peppers without seasoning blends containing gluten.

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Makes A Great Gift

I love making homemade food gifts to give away as Christmas gifts. This homemade chili crisp gift, in particular, is great for the adventurous food lover on your list. Package in a jar with a tight-fitting lid.

Here are some other food gifts from the kitchen to consider making:

• Pizza spice blend
• DIY coffee spices
• Dried herb and spice blends
• Homemade vanilla extract (just 2 ingredients!)
• Chai tea concentrate (to make your own chai tea lattes at home)