Step 1

Add chilies and garlic to a small pot and add just enough vinegar to cover (you may need a little more or less than 1 cup).  Simmer on low heat for about 15 minutes, or until the garlic cloves are soft.

Step 2

Transfer to a blender—if you want to tone down the heat slightly, leave behind the seeds. You can do this by using a slotted spoon to transfer just chilies and garlic to the blender, then pour remaining vinegar into blender through a strainer to catch seeds. (See video for this technique).

Step 3

Blend until smooth.

Step 4

Strain the sauce through a fine mesh sieve into a small pot, pushing out as much liquid as possible with a rubber spatula, and occasionally scrape the bottom of the sieve with a knife to get the sauce that is hanging on there.

Step 5

Put the sauce back on the stove over medium heat. Add salt and 1/4 cup sugar and stir until the sauce comes to a simmer. Remove from heat, taste, and adjust seasoning with the remaining sugar if needed.

Step 6

Store in an airtight container in the fridge, it should last you a few months.