Garlic Chili Crunch
★★★★★
Sauces
Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:

Oil Mixture
1 cup avocado oil
1 medium shallot or small onion finely diced (about 2 tablespoons)
10 cloves of garlic, thinly sliced
5 dried chili peppers roughly chopped with seeds

Seasoning Mixture
2 tablespoons fried garlic
1 tablespoons minced onion
1 tablespoon red pepper flakes, or more for a spicier oil
1 tablespoon salt (you know what’s up, msg)
1 tablespoon chili powder
2 teaspoons paprika

Final Ingredients
2 teaspoons sesame seeds
1 dried pepper per jar

Directions:
In a medium pot, heat oil over medium-high heat. While warming, add onions, chili peppers and garlic. Stir to combine. Once the mixture is bubbling (after 4-5 minutes), reduce heat to medium-low.
Cook the onions peppers and garlic on low for 20-25 minutes (stirring occasionally) until golden brown and crispy, making sure not to burn.
In a small bowl, add seasoning mixture ingredients. (I like to divide the mixture into smaller mason jars)
Place a fine-mesh strainer over a heatproof bowl, pour the oil mixture through the strainer allow the oil to settle from the onions and garlic. Once it is mostly drained, return the oil to the pot and increase heat until the oil reaches a temperature of 325F. Immediately pour hot oil over the seasoning mixture.
The mixture will react with the hot oil and begin to boil. Allow the bubbling to subside then stir mixture until the bottom of the container has been thoroughly mixed with the oil.
Add sesame seeds and whole dried chili to each jar.
Add chili oil to a clean jar with a tight-fitting lid. Store at room temperature in a cool, dark place for up to a few weeks. Keep in fridge for several months.
Stir well before serving. Drizzle this over just about anything!