In a small, dry skillet, roast the garlic cloves and chile over medium heat, turning regularly, until they’re soft and splotchy black in places, about 5-10 minutes for the chile, 15 minutes for the garlic. Finely chop the garlic and chile. Scoop into a large bowl.
While the garlic and chile are roasting, measure the sesame seeds into another small skillet and set over medium heat. Stir until they are fragrant and golden, 4-5 minutes. Cool.