Finely mince the garlic and grate the ginger. Separate them into 2 separate piles.
In a heavy-bottom small saucepan, start the pan cold with 4 tbsp avocado oil. Add the minced garlic and simmer over low heat to infuse the oil with garlic flavor. Stir with a wooden spoon until the garlic turns in light golden brown, about 5 minutes.
Add the ginger and salt and continue to gently bloom and infuse the oil over low heat for another 2 minutes.
Add the chili flakes, sugar, sesame seeds, the remaining 1 tbsp avocado oil, and sesame oil, and continue to stir the sauce and simmer for another 3 minutes.
Add the coconut aminos, vinegar, and Sichuan peppercorn powder, if using. Stir and taste to adjust with more salt or sugar.
Bring the sauce to a gentle simmer then turn off the heat.
Once the sauce is cool to room temperature, transfer it into a glass jar to pack and seal. Store the sauce in the fridge. Good for a month.
Notes
Keep the heat low the whole time as you infuse the oil and bloom the spices. Slow and steady low heat to bring out the flavor and take care not to burn the aromatics otherwise it’ll have a bitter flavor.
The chili garlic sauce should taste a little spicy-savory-sweet-tangy and with a hint of sweet smokey flavor.
I use a 0.75 liter/3 cup/25 oz. milk pan. You can also use a butter warmer.
The nutritional label is estimated with coconut brown sugar.