Process the dried arbol chiles in a small food processor until you achieve coarse flakes, not powder.

Heat a small skillet over low heat. Add the dried minced onion and garlic, toasting while stirring until they turn a shade darker and smell nutty.

Mix in the arbol flakes and crushed red pepper flakes to the skillet, toasting until fragrant, then remove from heat.

Stir in sweet paprika, fine sea salt, and ancho chile powder until evenly mixed.

Spoon the mixture into a jar and pour the light olive oil on top, stirring until the solids are coated.

Allow the blend to cool at room temperature, then cover and refrigerate to infuse flavors.

Stir before each use and enjoy within 3 to 4 weeks for optimum flavor.