Toasted dried chiles, garlic, peanuts, and sesame seeds simmer together in warm oil until deeply fragrant, then pulse into a chunky, spoonable condiment with real texture and crunch. A splash of apple cider vinegar brightens the whole jar, while dried oregano adds an earthy, herbal note underneath all that toasty chile flavor. The layered frying technique — garlic first, then peanuts, then sesame, then chiles — builds a smoky, complex depth you just can't get from a shortcut version. Spoon it over eggs, tacos, roasted vegetables, or grilled meats whenever you want an instant hit of heat and crunch. It keeps beautifully in the fridge for weeks, so one batch means condiment coverage for a long stretch of meals. This one fits neatly into an added sugar free kitchen, giving you all that bold, oily-chile punch without any fuss.
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Pour the oil into a small saucepan and set over medium-low heat until the oil reaches about 300°F (150°C) — it should shimmer and move easily when the pan is tilted, but not smoke.
Add the garlic cloves to the hot oil and fry, turning occasionally, until golden and lightly blistered on all sides, about 3–4 minutes. Watch closely, as garlic can brown quickly. Remove the garlic with a slotted spoon and set aside.
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