This is the old stuff, which (at least in California) is extremely hard to find: dried chili in vegetable oil.  I recall that you used to find a jar of this hot classic on every table of every Chinese-American restaurant, but for some unknown reason they seem to have switched to chili pastes (too sharp, vinegary, fruity for my liking).  Very glad I can get the old burn back -- I might just start carrying this jar whenever I go out for Asian cuisine, since it's too good to just use on leftovers.