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 to create your seasoning mixture.
Place a fine-mesh strainer over the bowl and pour the hot garlic mixture into the strainer, letting the oil drain in with the seasonings. Leave the hot shallots and garlic in the pan (and any that have fallen into the strainer), and set aside to cool.
Once the garlic and shallots have cooled (after 20-30 minutes in the pan), add them to the oil mixture and stir.
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.