Garlic Chili Oil is a condiment that can add a bit of heat and flavor to dishes from salads to pizzas to pasta noodles and more! I used this recipe on my Egg & Avocado Hash Brown Breakfast Patty and it is life-changing!
Garlic Chili Oil
Adding this condiment to your other dressings and sauces is a must! I never realized how many foods could use a little bit of kick from this oil. The recipe is all about the mixed spices that are blended with oil that has been used to cook the shallots and garlic. Then, the crispy shallots and garlic are finally added to the mix.
Chili Oil Ingredients
Oil: I prefer canola oil or vegetable oil.
Red pepper flakes: Crushed red pepper flakes give the oil some heat. I used a tablespoon of them in this recipe; you could add more or less per preference.
Salt: Yes, it is a tablespoon of kosher salt, but don’t leave that out; it helps to bring out the flavors of the other spices.
Chilis: The chili flavors in this recipe come from chili powder and paprika.
Tips for Making Crunchy Garlic Chili Oil
- Be sure you do not burn the shallots and garlic. They will cook in the oil for just a minute or two before the heat is lowered, where they will cook for about 20 minutes. The goal is to get them brown and crispy.
- When draining the oil into the bowl of spices, keep the shallots and garlic up high enough to get all the oil drained. This will also give them time to cool and crisp up a bit.
- Let the shallots and garlic cool for 20-30 minutes before adding them to the oil.
- This will make about 1 cup of oil.
How to Store Chili Oil
Store the oil in a clean jar with a tight-fitting lid. It will last at room temperature for up to 30 days.
Garlic Chili Oil
- 1 cup canola oil
- 1 medium shallot, finely diced (about 2 tablespoons)
- 4 teaspoons garlic, minced
- 3 tablespoons dried minced onion
- 1 tablespoon red pepper flakes add more for a spicier oil
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 2 teaspoons paprika
- In a medium skillet, heat oil over medium-high heat. Once hot, add shallots and garlic. Stir to combine. Once the mixture is bubbling (after 1-2 minutes), REDUCE HEAT to low.
- Cook the shallots and garlic on low for 20-25 minutes (stirring occasionally) until browned and crispy, making sure not to burn.
- In a small bowl, add minced onion, red pepper, kosher salt, chili powder, and paprika. Mix together.
- Place a fine-mesh strainer over the bowl and pour the garlic mixture into the strainer, letting the oil drain in with the seasonings. Mix the oil with the seasonings while the shallots and garlic cool and crisp slightly.
- Once the garlic and shallots have cooled (after 20-30 minutes), add them to the oil and mix.
- Add chili oil to a clean jar with a tight-fitting lid. Store at room temperature for up to 30 days. Stir well before serving.
Did you make this recipe?
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