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Calabrian Chili Crisp: Spicy Oil Recipe & Flavor Uses

Calabrian Chili Crisp brings an Italian spin to the popular Asian chili crisp. If you love bold, spicy flavors, this condiment is a must-make. In this recipe, dried Calabrian peppers are infused into olive oil along with crispy fried garlic, shallots, and dried oregano for a smoky, crunchy finish. I drizzle it on pizza, eggs, and creamy pasta — it brightens every bite.

Calabrian chili crisp in a bowl with a spoon
Whitney headshot.

Bring the heat to Italian food!

If you follow my cooking, you know I love bold flavors and spicy finishes. This time I swapped Sichuan peppercorns for dried Calabrian chiles for an Italian-inspired chili crisp. It’s the kind of pantry condiment that transforms simple dishes—think a spoonful on roasted vegetables, stirred into a bowl of pasta, or dotted over a hot pizza slice.

I use chili crisp on many of my dishes, and creating an Italian version felt natural. This Calabrian Chili Crisp pairs especially well with classic Italian ingredients and is a fast way to add depth, heat, and texture to weeknight meals.

—Whitney
Ingredients on a rustic wooden surface include a bottle of olive oil, a jar of dried oregano, dried Calabrian chili peppers, two shallots, a garlic bulb, and a bowl of salt and pepper.

Key ingredients

Below are the main ingredients and notes to help you shop and prepare. The full ingredient list with measurements appears in the recipe card further down.

  • Dried Calabrian Chili Peppers – the base of the recipe. For the most authentic flavor, use dried Calabrian chiles. They’re available online or at specialty Italian markets. One bag makes multiple batches, so they’re worth stocking.
  • Shallot – adds a sweet, delicate onion flavor. If you don’t have shallots, a red onion can be used, but it will be sharper and less sweet.

Instructions

I include step-by-step photos to make this easy to follow at home. The recipe card below has the full, printable instructions.

chopped dried chili peppers in a food processor
Chop dried Calabrian chili peppers in a food processor.
minced garlic in oil in a white pot
Heat oil and add minced garlic.
pot of oil and minced garlic on the stove
Cook garlic until light golden, about 30–60 seconds.
pot filled with oil, garlic, shallots, and chopped dried chilies on the stove
Add chopped chiles and minced shallots; cook for 2 minutes.
Calabrian chili crisp in a pot
Remove from heat and stir in oregano, black pepper, and salt.
Calabrian chili crisp in a food processor
Pulse briefly in a food processor to refine the texture while keeping some crunch.

How to adjust the spice level

The standard version is spicy — roughly an 8 out of 10. If you prefer milder heat, make the medium version by reducing the dried Calabrian chiles and adding sun-dried tomatoes to deepen flavor without as much heat.

Medium-spice option: use 1/4 cup dried Calabrian peppers instead of 1/2 cup. After removing the pot from the heat, stir in 1/2 cup chopped sun-dried tomatoes along with the oregano, salt, and pepper. Pulse in the food processor until combined.

chicken ravioli with a mozzarella cheese crust in a bowl of marinara sauce with a fork, topped with fresh parsley and parmesan cheese

Ways to use it

This Calabrian chili crisp works with nearly any Italian dish. Here are some of my favorite uses:

  • Pasta: spoon over ravioli, toss with pasta primavera, or finish a hearty beef ragu with a drizzle of chili crisp.
  • Pizza: add a spoonful after baking for an extra layer of heat and crunch.
  • Eggs: drizzle over scrambled eggs, frittata, or pesto eggs for a spicy breakfast boost.

Appetizer idea: drizzle over whipped ricotta and roasted tomato bruschetta for an elegant, spicy bite to start a meal.

Calabrian chili crisp in a gray bowl with a white and gold spoon dipped in the sauce

Italian Chili Crisp

A spicy, smoky Calabrian chili crisp made with fried garlic and shallots, oregano, and olive oil. Crunchy and full of flavor — perfect for finishing Italian dishes.
Servings: 16 ounces
Prep Time: 10
Cook Time: 5
Total Time: 15
Author: Whitney Bond
Course: Sauce
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian

Ingredients

  • ½ cup dried Calabrian chili peppers
  • 1 cup olive oil
  • ¼ cup garlic cloves, minced
  • ½ cup shallots, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Equipment

  • food processor

Instructions

  • Remove stems from the dried Calabrian chiles and roughly chop until you have ½ cup. Pulse in a food processor until the pieces are about ¼ inch or smaller.
  • Heat a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the minced garlic and cook until light golden, about 30–60 seconds.
  • Add the chopped chiles and minced shallots and cook for 2 minutes, stirring so the aromatics soften without burning.
  • Remove the pot from the heat and stir in the dried oregano, black pepper, and salt.
  • Transfer the mixture to the food processor and pulse 20–30 seconds until the chiles are finely chopped but still slightly textured.
  • Store the chili crisp in an airtight container in the refrigerator for up to 4 weeks. If it solidifies, bring it to room temperature for 15–20 minutes and stir before using.

Notes

  • To reduce the spice: use ¼ cup dried Calabrian chiles and add ½ cup chopped sun-dried tomatoes when you stir in the oregano, salt, and pepper.
  • Storage tip: refrigerated chili crisp will firm up. Remove it from the fridge 15–20 minutes before use to let the oil soften. Stir well before serving.

Nutrition Facts

Calories 153kcal (8%)
Carbohydrates 7g (2%)
Protein 1g (2%)
Fat 14g (22%)
Sodium 154mg (6%)
Fiber 3g (12%)
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