Mexican Chili Crisp

 

Crunchy Corn, Spicy Chilis, Smoky Cumin, Tangy Lime

 Mexican Chili Crisp

 

 First, take 

1 cup drained Pickled Jalapenos. 

 Place in a frying pan and bake at 350F till they dry up and become crisp. Put them in a bowl with

2 T Cumin Seeds

1 t Oregano

1/2 T Dried Garlic Flakes

1 T Dried Onion Flakes

1 t Lime Powder

1 t salt

1/3 cup rough pulverized (Like the texture of Grape Nut cereal) plain Corn Nuts

 

Buzz the following  

 

2 Dried Guajillo Chilis 

The dried pickled Jalapenos 

Till they are into little bits, Add this to the bowl

 

Heat up a cup of Corn Oil on high, drop everything in the bowl into the oil and turn to low and fry 5 minutes, turn the heat off and let cool and put in a jar and serve on anything.