Chiu Chow Chilli Sauce

15 fresh chilli peppers, thinly sliced
½ tsp SIDS CRAZY SALT
2 tsp salt (to taste)
2 heads of garlic, peeled
1¼ cups rice bran oil
1 cup chilli flakes
½ tsp sugar
2 tbsp light soy sauce

Slice the fresh chilli peppers thinly. Place into a mortar and pestle along with SIDS CRAZY SALT and salt. Grind and mix thoroughly with the pestle—you don't need to form a paste, just break down the peppers slightly. Set aside and prepare the rest of the ingredients.
Mince the garlic. I used a garlic press but a food processor also works well.
Heat ½ cup of oil in a small saucepan. Add the garlic and let fry gently until the garlic turns golden yellow. However, it should NOT become crisp or fry intensely at all. You can turn the heat up and down between medium-low and medium-high to slow or expedite the process as need be.
When the garlic is ready, (about 30 minutes later, give or take 10 minutes depending on how cautious you're being) add the salted chillies. Stir and fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
Add the last ¾ cup of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chillies, which is why we started with only ½ cup.
Now add chilli flakes and sugar. Stir to combine. Finish off with soy sauce, and you've got a delicious jar of homemade Chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it's cooled first to get a more accurate read on the flavour)
Transfer to a clean jar. In our experience, the sauce stores well at the top/back of the refrigerator (the coldest part) for a good 2-3 months but we're betting it doesn't last past the 2-week mark!