Preparation Steps

• Heat canola oil in a medium skillet over medium-high heat. Add diced shallots and minced garlic once hot. Stir frequently until mixture bubbles, then reduce heat to medium-low and cook for 20-25 minutes until browned and crispy, stirring occasionally and ensuring garlic does not burn.
• Add lemon juice and Worcestershire sauce to the skillet, stirring to combine thoroughly.
• In a small bowl, combine dried minced onion, chili powder, paprika, cayenne pepper, oregano, parsley, kosher salt, and black pepper.
• Place a fine-mesh strainer over the seasoning mixture. Carefully pour the hot garlic oil mixture through the strainer to drain the oil into the spices, leaving garlic and shallots in the strainer. Let cool for 20-30 minutes.
• Once cooled, mix the garlic and shallots back into the seasoned oil. Transfer the chili oil to a clean jar and seal tightly. Store in a cool, dark place or refrigerate for up to 2 weeks, stirring well before serving.