Step 2

Preheat the oven to 350°F.

Step 3

Place the chiles on a sheet pan in a single layer and roast for about 5 minutes, shaking the pan halfway through to make sure they don't burn. Remove from the oven and set aside to cool, then transfer to a mortar or blender and grind until you're left with crushed chile flakes.

Step 4

In a medium saucepan, combine the shallots, garlic and oil. Cook over medium heat, stirring occasionally, until the garlic and shallots are golden brown, 20 to 25 minutes. Remove from the heat.

Step 5

In a heatproof medium bowl, combine the chile flakes, sesame seeds, white pepper, sugar and salt. Set a fine-mesh sieve over the bowl and pour the garlic-shallot mixture into it. Set the sieve of garlic and shallots aside to cool completely so they become crisp.

Step 6

Once the oil is cooled to room temperature, stir the cooled and crisp shallots and garlic back into the oil. Taste and add more sugar or salt as needed. Transfer to an airtight jar and refrigerate for up to 1 month. Stir well before using.