Prepare the Chilies: If you like your sauce extra spicy, you can leave the seeds in the chilies. Otherwise, remove the seeds to reduce the heat. Roughly chop the chilies.

Blend the Sauce: In a food processor or blender, add the chopped chilies and garlic cloves. Pulse until they form a paste. You can add a bit of water (1-2 tablespoons) to help the blending process.

Cook the Sauce: In a small saucepan, heat the vegetable oil over medium heat. Once hot, add the chili-garlic paste and cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and slightly golden (but not burnt).

Add Sweet and Tangy Flavor: Stir in the sugar, rice vinegar, soy sauce, and salt. Continue to cook for another 2-3 minutes to allow the flavors to meld together.

Adjust Consistency: If the sauce is too thick for your liking, add a little water (1 tablespoon at a time) until it reaches your desired consistency. Bring it to a simmer and cook for an additional 2 minutes to combine all the ingredients.

Cool and Store: Let the sauce cool to room temperature before transferring it to a jar or bottle. Store in an airtight container in the refrigerator for up to 2-3 weeks.