Creole Garlic Chili Oil

 

Oil Mixture

• 1 cup (218 g) canola oil
• 1 medium shallot, finely diced (about 2 tablespoons)
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

Seasoning Mixture

• 2 tablespoons dried minced onion
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

Oil Mixture

• To a medium skillet over medium-high heat, add oil. Once hot, add shallots and garlic. Stir to combine. Once the mixture is bubbling (after 1-2 minutes), reduce heat to medium-low and continue cooking for 20-25 minutes (stirring occasionally) until browned and crispy, making sure not to burn the garlic.
• Add lemon juice and Worcestershire sauce, stirring to combine.

Seasoning Mixture

• To a small bowl, add minced onion, paprika, cayenne pepper, oregano, parsley, salt, and pepper. Mix until combined.
• Place a fine-mesh strainer over the bowl of seasonings. Pour the hot garlic mixture into the strainer, letting the oil drain into the seasoning mixture. Leave the hot shallots and garlic in the strainer and set aside to cool (about 20-30 minutes).
• Once completely cooled, add the garlic mixture to the oil and stir to combine.
• Add oil to a clean jar with a tight-fitting lid. Store in a cool, dark place or the refrigerator for up to 2 weeks. (The flavor will intensify over time.) Stir well before serving.