Start dry. Add the diced onion and minced garlic to a pan — no heat yet, no oil yet. Mix in the oregano, paprika, all-purpose seasoning, onion powder, garlic powder, brown sugar, and chili powder while everything's still cold, so it all gets coated evenly.

Add the chili peppers and mix them in with everything else.

Turn the heat on. Medium heat, about a 7 on most stovetops. Let the onion, garlic, and spices sauté with no oil for 2-3 minutes, until it starts sticking slightly to the bottom of the pan.

Pour the oil in now — not before. Oil first means overflow and a mess; onions and spices first means a clean cook. Continue on medium-high for about 5 minutes, until the onion and garlic have browned (not burnt).

Strain. Pour everything through a strainer into a heatproof measuring cup, separating the oil completely from the solids. Set the cooked onion, garlic, and spices aside.

Reheat the oil alone until it reaches 350°F.

Pour the hot oil back over the solids, slowly — it will want to bubble up if you rush it.