12-15 red chili's, thinly sliced (we used some our neighbors gave us).
2 heads garlic, minced (we used 24 pre-peeled cloves)
2 tsp salt
1/2 tsp sugar
2 Tbsp soy sauce
Heat 1/2 C neutral oil until ~225 F and add minced garlic. Lightly fry for 20-30 minutes until golden brown. Be careful! Don't vigorously fry, they shouldn't turn crispy or burn.
Grind thinly sliced chili and salt in mortar and pestle. No need to make a paste, just break them up a bit. Add to oil and simmer for 5-10 more minutes (making sure not to burn the garlic).
Add 3/4C more oil (we started with a smaller amount of oil because it's easier to get a uniform temperature for the garlic frying). Remove from heat. Add 1 C szechuan chili flakes, 1/2 tsp sugar (Note: szechuan chili flakes are NOT red pepper flakes. They have no heat to them, just flavor.), and 2 Tbsp soy sauce.
Keeps 2-3 months in a clear jar in the back (cold part) of the refrigerator.
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