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Roughly chop the fresh Fresno chili peppers, remove the stem and seed, and grind in a food processor.
Mix in ½ tsp sugar and ½ tsp kosher salt.
Finely mince the garlic.
In a saucepan over medium-low heat, toast the dried chilies and Sichuan peppercorns.
Once cool, grind the toasted mixture into a fine powder in a food processor.
In a saucepan over medium-low heat, heat the avocado oil and add the minced garlic, simmering until golden.
Add the fresh Fresno chili paste and simmer for 1-2 more minutes.
Mix in the toasted chili flakes mixture and ½ tbsp sugar, simmer for 1-2 more minutes, then turn off the heat.
Stir in the soy sauce, black vinegar, and roasted sesame oil.
Allow the oil to cool to room temperature, then serve or store in an airtight container in the fridge.