Add the sesame seeds to a small skillet and toast over medium-high heat until toasted and fragrant, about 3 minutes.

Add the dried onions, dried garlic and sichuan peppercorns to a food processor and pulse until roughly chopped. (Or, use a mortar and pestle.) Be careful not to inhale the mixture, as the peppercorns can be quite powerful.

Combine the oil, onion/garlic mixture, sugar and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion and garlic become evenly golden brown, 3 to 5 minutes.

Add the chiles, toasted sesame seeds, and cumin, and sizzle, stirring, for 1 minute. Remove from heat and stir in the sesame oil.

Once it’s cool enough, taste and season with additional salt, as needed.

Use immediately or refrigerate in an airtight container for up to 2 weeks.