Creole Garlic Chili Oil is a flavorful condiment with a kick that combines the rich taste of garlic with a blend of aromatic and spicy seasonings. It can be drizzled over dishes like grilled meats, vegetables, and pasta, or used as a dipping sauce for bread. Its bold flavors and spicy kick make it a versatile condiment for enhancing the taste of various recipes. I also have Crunchy Garlic Chili Oil that you will want to put on everything!
Ingredients & Substitutions
Oil: Canola oil serves as the base and carrier for the other ingredients. Its neutral flavor allows the other flavors to shine while providing a smooth texture to the oil. Canola oil also has a high smoke point, making it suitable for sautéing and heating without easily breaking down. Vegetable oil would also work.
Shallot: Shallots are milder and sweeter than regular onions. The finely diced shallot infuses the oil with a delicate and slightly sweet aroma that complements the other bolder flavors.
Garlic: Garlic is a star ingredient that imparts a strong, pungent, and aromatic flavor to the oil. It adds depth and complexity to the overall taste profile, while also enhancing the oil with its distinct aroma.
Lemon Juice: Lemon juice brings a tangy and slightly citrusy element to the oil. Its acidity helps balance the richness of the oil and other ingredients.
Worcestershire Sauce: Worcestershire sauce is a savory condiment that contributes umami richness and depth.
Seasoning Mixture: The seasoning blend in Creole Garlic Chili Oil combines dried minced onion, chili powder, paprika, cayenne pepper, dried oregano, dried parsley, kosher salt, and pepper. If you don’t have dried onion on hand, you could substitute 2 teaspoons of onion powder instead.
Can I Customize the Spiciness?
Creole garlic chili oil does have a spicy kick to it. If you would prefer a little less spice, simply reduce the amount of cayenne pepper and chili powder. Or, add more if you can handle the heat!
How To Use Creole Garlic Chili Oil
There are many ways to use creole garlic chili oil to give your foods a spicy kick. Here are some ideas you can try:
- Drizzle Creole Garlic Chili Oil over grilled meats, roasted vegetables, pasta, rice dishes, or even pizza for an extra layer of flavor.
- Use the oil as a base for marinades for chicken, seafood, or tofu.
- Serve the oil as a dipping sauce for crusty bread and baguette slices, or even as a dip for egg rolls or dumplings.
- Drizzle the oil over scrambled or fried eggs for a bold and savory breakfast.
Remember that Creole Garlic Chili Oil is quite potent, so start with a small amount and adjust to your taste preferences.
Why Strain the Oil & Then Add It All Back Together?
- Infusing Flavors: Straining the hot garlic mixture allows the flavorful oil to be infused with the seasonings. As the oil drains through the strainer, it carries the aromatic compounds from the garlic, shallots, and other ingredients into the seasoning mixture. This process enhances the overall flavor profile of the chili oil, ensuring that every drop is rich and infused with the delicious blend of seasonings.
- Controlling Texture: By separating the crispy shallots and garlic from the oil initially, you can control the texture of the final chili oil. Allowing the crispy bits to sit in the strainer while the oil drains off ensures that they maintain their desired crispy and golden-brown texture. This prevents the shallots and garlic from becoming soggy due to extended exposure to the oil.
- Temperature Adjustment: Allowing the strained garlic mixture to cool down before reintroducing it to the oil mixture helps in preserving the flavors and prevents overcooking. Mixing hot ingredients directly with oil could lead to the breakdown of flavors and potential changes in texture. By introducing the cooled crispy garlic and shallots back into the oil mixture, you’re maintaining the integrity of both the flavors and the overall composition of the chili oil.
How To Store Creole Garlic Chili Oil
Once made, store the Creole garlic chili oil in a clean, clear, airtight glass container, leaving a little bit of room at the top for expansion. Store it in a cool, dark place at room temperature or in the refrigerator. It will last a few weeks. When ready to use, give it a stir or a good shake to redistribute the flavors. If you notice any off odors, unusual appearance, changes in flavor, separation, fizzing or bubbling, or discoloration, throw it out.
Creole Garlic Chili Oil
Ingredients
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.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I was a big fan of the Crunchy Garlic Chili oil so I knew I would love this version. It's got a tangy kick! I love the hints of lemon and spice in this recipe. This would be great over pasta, eggs, or even as a marinade!
Elizabeth
Uff Da! This definitely has a kick to it. But, I did like it when I tried it with some bread for dipping. I was already a fan of our garlic chili oil, so I was excited to give this variation a try. I would love it over a plate a pasta, for sure!
Rachael
This was fantastic! I already love chili oil, and this Creole version is a fantastic twist on the original. I would put it on everything. It was amazing just dipping bread into it!
Annabelle
What an interesting flavor! It packs just a bit of heat and would go perfectly on so many things, the possibilities are endless!
Bella
This is just a bit more intense than a typical garlic chili oil! This is perfect if you like a bit of a kick. Perfect as a topping or as a dip. It is pretty versatile!
