Cooking - Making spicy, oily sauce

Tbh this isn't a great recipe but it might give you some ideas. I'd do things differently like use fresh chilis. I would blend the chili and garlic before adding it to the oil and only cook it for about 5 minutes.

Ingredients
Per 100ml of oil - 1 handful of chilli, 1 small handful of garlic
Per 70ml of vinegar - very small handful of sichuan pepper corns
Add about 1 teaspoon of sugar per 100-200 ml oil
Add salt to taste, around 3-5 decent pinches per 100-200 ml of oil.

Cooking
Cook the oil and vinegar ingredients for about 5 minutes
Strain, blend solids, chuck the peppers unless they're unshelled.
Then mix and add seasons to taste.

Storage
Store in the fridge if you want it to last a long time. It should last at least a year or two in the fridge.
In the pantry maybe only 6 months-1 year. But with all of that oil, salt and vinegar, who know's, maybe a long time.

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