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Combine the chopped chillies and salt and leave to sit for 30 minutes while you prepare the other ingredients.
Heat 125ml (½ cup) of the oil, along with the garlic, in a small saucepan over low heat.
Cook, stirring often, for 10-12 minutes, until the garlic is dehydrated and a light golden colour.
Add the salted chilli and cook for 5-7 minutes; again watch it closely to prevent burning.
Add the remaining 55ml of oil, the sesame oil, red chilli flakes and Sichuan peppercorns (if using) and stir.
Finally, add the sugar and soy sauce or tamari and stir until well combined.
Transfer to a sterilised jar and allow to cool completely.
Store in the fridge for up to 3 months.