Step 1

Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.

Step 2

Turn the blender to high and liquify the remaining contents of the blender.

Step 3

Strain the liquified mixture so that you are left with just the juices.

Step 4

Add the strained juice and reserved chunky bits to a pot.

Step 5

Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.

Step 6

Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.

Step 7

After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.

Step 8

To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.