Momofuku has gotten onto the chile crisp bandwagon. The Momofuku Culinary Lab, headed by David Chang and JJ Basil, has come up with its version of the popular condiment, part of its line of retail products, which started last year with seasoned salts. What sets apart this new chile crisp, or Chili Crunch as Momofuku has named it, is its nubbly texture through and through, with much less oil floating on top than you might find with some other brands. It’s all about the resounding mix of Mexican chiles, sesame seeds, crisp shallots and dried garlic, all doing their part without overpowering the heat. It has a sweet, oniony edge and provides an all-purpose topping for countless foods, including eggs, fish, duck and even ice cream.
Momofuku Chili Crunch, $10 for 5.3 ounces, peachykeen.momofuku.com.
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