Prepare the Chili Peppers: Wear gloves while handling the chili peppers to avoid skin irritation. Roughly chop the peppers. If you prefer a milder sauce, you can remove some of the seeds and ribs. For a spicier sauce, leave them in.

Combine and Pulse: In a food processor or a high-speed blender, combine the chopped chili peppers, peeled garlic cloves, rice vinegar, sugar, and salt.

Blend to Desired Consistency: Pulse the mixture until it reaches your desired consistency. For a classic, rustic chili garlic sauce, pulse a few times until the mixture is coarse and chunky. For a smoother sauce, blend for a longer time. Be careful not to over-blend, as the sauce can become a paste.

Cook the Sauce (Optional): For a cooked sauce that lasts longer, transfer the mixture to a small saucepan. Bring to a low simmer over medium-low heat and cook for 10-15 minutes, stirring occasionally. This process helps to soften the garlic and mellow the flavors.

Store and Serve: Transfer the chili garlic sauce to an airtight jar. For best flavor, allow it to rest in the refrigerator for at least a day before using. This allows the flavors to meld and deepen.