Fill a half-pint glass mason jar with ¼ cup of red pepper flakes. Set aside.
In a small saucepan, add the canola oil and remaining ingredients. Gently heat the oil over low heat for 15 minutes, making sure the garlic and ginger do not brown too quickly. You want the oil barely bubbling around the garlic and ginger.
After 15 minutes, very carefully strain the oil, then pour it into the glass mason jar. Seal and mason jar and let the hot chili oil sit on the counter for three days before using. Enjoy!
