veganWash the chilies
Rinse the red chilies well under cool running water, then pat them dry so they do not water down the sauce. If any stems are still attached, pull them off as you go.
Prep the aromatics
Peel the garlic if needed. Roughly chop the chilies and garlic into smaller pieces so they blend easily; there is no need to mince them finely. If you want a slightly milder sauce, split some of the chilies and scrape out a portion of the seeds before chopping.
Blend until smooth
Add the chopped chilies and garlic to a jug blender with the rice vinegar and water. Blend until the mixture is finely chopped and mostly smooth, stopping to scrape down the sides if needed. It should look like a loose, vivid red puree with tiny flecks still visible.
Simmer the sauce
Pour the blended chili mixture into a small saucepan and stir in the white sugar and sea salt. Bring it to a gentle simmer over medium heat, stirring until the sugar and salt fully dissolve, then let it bubble softly for 6 to 8 minutes until the sauce looks slightly thickened and glossy. Keep the heat moderate so the garlic does not scorch and turn bitter.
Cool briefly
Take the pan off the heat and let the sauce cool for 10 minutes. This short rest helps the flavors settle and makes it safer to pour into a jar or serving bowl.
Jar and serve
Transfer the sauce to a clean jar, bottle, or small bowl. Serve it right away, or refrigerate it once fully cooled for a thicker, more settled texture.
