Step 1

Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced. Be careful not to use your hands when handling processed chilies since it can burn your face (and eyes!) when you accidentally rub them.

Step 2

Heat a medium saucepan over medium high heat. Add in the neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Step 3

Leave everything to cool over medium high heat. Add in the minced garlic and chili. Lower to medium heat, stirring every 1 to 2 minutes.

Step 4

Continue to cook the chilies until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over high heat since the garlic can quickly burn.

Step 5

Turn off the heat and then leave the sauce to cool.

Step 6

Store the sauce an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.