Heat the oil in a medium pan over medium to medium-low heat. 

Lightly toast the chilies in batches, stirring constantly, and remove them as soon as they become fragrant—about 15-20 seconds, depending on the heat of the oil and the size of the dried peppers. 

Be careful not to burn the chilies, as this will create bitterness. Once toasted, remove them from the heat and set them aside.

Sauté the garlic cloves in the oil until they’re golden brown all over, then remove them from the pan. Turn off the heat and let the oil cool completely.

Transfer the chilies, garlic, vinegar, salt, and cooled oil into the blender. Blend until the mixture is finely chopped, but not pureed.

Serve immediately, or store in an airtight container in the fridge for later use.