In the midst of large round tables where grand lauriats take place, center turntables spin around quintessential Chinese condiments. There’s often soy sauce, or black vinegar, but always a mound of chili, ranging from hearty XO sauces filled with chopped and preserved tiny scallops, to fresh bird’s eye chilies to be mixed into mounds of rice. The most common iteration is a bold oil, which packs away tons of heat, and can be paired with dipping sauces for a more electrifying bite. Often known as la jiao jiang, there are many forms of the typical Chinese chili garlic oil, which can include sambal paste or black vinegar. This recipe strips it down to its basics, to make for a sauce that can be poured onto virtually any dish, from those Chinese in origin, to those simply in need of a little heat.