Italian Chili Crisp

 

 

Crunchy Bits, Spicy Bits, Tangy Bits, Delicious!

 

 Italian Chili Crisp

 First, take 

1 cup drained Pickled Pepperoncini. 

 Remove the stem and rough chop all of them, Place in a frying pan and bake at 350F till they dry up and become crisp. Put them in a bowl with

1 t Salt 

1/2 t True Lemon Powder 

1 T Dried Garlic

1 T Dried Onion 

1 T Fresh Oregano 

1 T Fresh Rosemary 

1/3 cup chopped Sun Dried Tomato  

On low, Heat up

 

1 cup Olive Oil

 

And fry the contents of the bowl about 3 mins.

 

Let cool and put in a small jar,

 

Serve on anything