Creole Garlic Chili Oil

Name: Creole Garlic Chili Oil
Prep time: 5 min
Cook time: 25 min
Total time: 1 h
Yield: 1 cup
Ingredients: 1 cup canola oil; 1 medium onion; 1 tablespoon garlic; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; 2 tablespoons onion; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon cayenne pepper; ½ teaspoon oregano; ½ teaspoon parsley; ½ teaspoon kosher salt; ½ teaspoon black pepper

User Reviews

5

2 reviews

Excellent

Prep Time
5 mins
Cook Time
25 mins
Cooling Time
30 mins
Total Time
1 hr
Servings
1 cup
Calories
131 kcal
Course
Condiments

Creole Garlic Chili Oil

Iris Hanson

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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.

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Ingredients

Servings

Oil Mixture

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

Seasoning Mixture

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

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Instructions

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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.