In a small saucepan, combine oil and smashed garlic. Cook over medium-low heat (the oil temperature should not exceed 275℉(135℃), until garlic is golden and fragrant, 8 to 12 minutes.

When garlic just turns golden, carefully add the chiles (they may sizzle slightly when adding), and cook until softened, about 45 seconds. Set a fine-mesh strainer over a medium heat-proof bowl, and pour the oil mixture through the strainer into the bowl. Transfer the strained solids to a blender. Blend the solids on medium speed, scraping down the sides of the blender jar as needed, until evenly chopped, about 1 minute.

Return the strained oil to the now-empty saucepan and heat over medium-high until oil registers 325°F. Add peanuts, almonds, pumpkin seeds, and sesame seeds and fry, stirring constantly, until peanuts and almonds turn light brown, about 2 minutes. Strain the mixture through a fine-mesh strainer set over the now-empty medium heat-proof bowl. Reserve the strained nuts and oil separately and let cool to room temperature, about 30 minutes.

Once the oil is cooled, add the fried nut mixture and reserved oil to the blender. Pulse until solids are broken down into small pieces (about the size of the sesame seeds), about 10 pulses. Season with salt to taste. Serve or transfer to an airtight container and refrigerate. Stir to recombine before using.