Producer

Behind these great culinary creations is Eduardo Juarez, who brings his culinary school experience, passion for food science, and worldly travels into each jar of Baba Yaga chili crisp. Eduardo began his business with Hope and Main in hopes of bringing people together through food. Finding community with fellow entrepreneurs, collaborating on recipes with friends and family, and developing skills in Rhode Island's premier food incubator was just the spice Eduardo was looking for after moving here from Oregon two years ago.

Choose from the irresistible fusion of fragrant chilies and fried garlic with the Baba Yaga Chili Crisp, or kick things up a notch with the Baba Yaga Reaper Crisp made with Carolina Reaper dried chillies. Keep an eye out for two new flavor profiles on their way to shelves soon!

Are you searching for ways to spice up the staples? See below for ideas on how Baba Yaga’s locally made Chili Crisp could be the culinary kick you’re looking for!

Hummus dip
1 (15 oz) can chickpeas, drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1⁄4 cup water
3 cloves garlic, crushed
1 pinch paprika
1 sprig fresh parsley, chopped
3 tablespoons Baba Yaga Chili Crisp

Directions
Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute.
Transfer to a bowl and sprinkle top of hummus with Baba Yaga Chili Crisp and parsley.

Lemon Roasted Carrots
1 (1 pound) bunch thin carrots, no larger than 1-inch diameter
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon honey
1 teaspoon lemon zest
salt and freshly ground black pepper to taste
2 tablespoons Baba Yaga Yuzu Thai
1 tablespoon minced fresh cilantro

Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Trim tops off carrots, leaving 1 inch of stem for visual appeal. Scrub carrots under running water; dry thoroughly.
Place carrots on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Toss to
coat evenly.
Roast in the preheated oven until carrots are slightly undercooked, 20 to 25 minutes.
Whisk together remaining 1 teaspoon olive oil, honey, lemon zest, salt, pepper and Baba Yaga Yuzu Thai. Brush mixture onto carrots and continue to roast or until carrots are tender, 10 to 15 minutes more.
Turn carrots every 5 minutes so they roast evenly.
Place on a serving platter and top with Baba Yaga Yuzu Thai and fresh cilantro.

Karaage (Japanese fried chicken)
2 tablespoons soy sauce
2 tablespoons sake
1⁄2 teaspoon minced fresh ginger
1⁄2 teaspoon minced fresh garlic
1⁄2 pound chicken thighs, cut into bite-sized pieces
1 cup oil for frying, or as needed
6 tablespoons cornstarch
3 tablespoons of Teriyaki sauce
2 tablespoons of Baba Yaga Reaper

Directions
Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate for 15 to 20 minutes.
Heat oil in a large saucepan to 350 degrees F.
Coat marinated chicken with cornstarch.
Fry chicken pieces in batches until lightly browned, about 3 minutes. Increase heat until oil is 375 degrees F. Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.
Coat the chicken with Baba Yaga Reaper and teriyaki sauce.