Rebecca Peloquin For LA Times

A long time collaborator, Rebecca Peloquin recently shot some spicy imagery for a feature on California Heat, a dry chili topping inspired by chili crisp. It’s a citrusy-smoky dry version that you can sprinkle everywhere and in this feature, she illustrates various recipes using the new condiment.

Read the full story via the LA Times.

L.A. Times Food teamed up with Burlap & Barrel, a purveyor of single-origin spices, to craft California Heat. This blend is a homage to the vibrant, spicy flavors characteristic of Los Angeles. It features a fusion of hot, sweet, and smoky chiles sourced from Mexico and Kashmir, paired with Middle Eastern black lime, Asian lemongrass, and a type of peppercorn reminiscent of Sichuan’s signature tingle. These spices reflect the diverse culinary influences found throughout the city and Southern California.

In the spirit of chili crisp, you can create a quick and flavorful chile oil using California Heat. Simply add a spoonful of the spice blend to a neutral oil, such as avocado oil, using a ratio of approximately 1 part spice to 3 parts oil. Heat the mixture gently in a small saucepan over low heat until the oil starts to bubble at the edges and the aroma of the spices is released, which takes around 30 seconds. This California Heat chile oil is perfect for drizzling over steaks, steamed vegetables, roast chicken, or even pizza. For a simple yet delicious dip, try pouring it over labneh or Greek yogurt.

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