This garlicky chili crisp comes from the home kitchen of a third generation sesame oil producer, made with his own cold-pressed sesame oil.

Toasted sesame oil has a low smoke point. It's rare to see chili crisps made with them because crisp usually require oil to be heated to very high temperatures. In this case, the producer heats the oil low and slow, until it reaches 107°. This is hot enough to stabilize the ingredients, but well within the smoke point of 177°, preserving the healthy nature of the oil.

When trying to write the product description for this, I realized my family ate the whole jar, so as memory serves…. It’s salty, sweet, strongly flavored with garlic and sesame oil, and much spicier. Give it a try. Let it be your new Lao Gan Ma. Reach for it always. Enjoy the cold-pressed sesame flavor.