We tried the spices and chilies both toasted in a dry skillet and fried in oil. Both methods heightened their flavors, but oil was best because the ingredients’ flavor compounds are oil-soluble. Adding the garlic to the mix mellowed its bite, and leaving the cloves whole ensured they wouldn’t burn (and meant less prep work). For the acid, we favored white balsamic vinegar for its mild acidity and slight sweetness. Lemon juice or white wine vinegar sweetened with a pinch of sugar is a good substitute.