Grind dried chiles, including seeds, in a food processor or blender until they become small flakes. You will have about 1/3 cup of flakes. Place chile flakes in a heavy, heatproof container such as a Mason jar, and set aside.

Pour canola or sunflower oil into a small saucepan, and add the garlic. Heat on medium high until the oil reaches 275 degrees.

Carefully pour the hot oil with garlic over the chiles. The chile flakes should toast, but not burn. Add sesame oil and salt, and stir. Let cool to room temperature. Remove pieces of garlic. Store in refrigerator and stir before using.