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In a large skillet heat about 2 cups oil over medium heat.
Fry garlic and tortillas in batches until golden brown.
Fry peppers, followed by both seeds separately, each for 15-20 seconds.
Allow oil to cool slightly. Add everything to a blender with about 1 cup oil, onion powder, msg, and 2 tsp salt, and pulse until you get a nice chunky texture. Add more oil if needed.
Transfer to desired container and finish with vinegar.
Adjust salt to taste and serve with anything.