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Step 1: Prepare ingredients. Wash the chili peppers, remove stems and seeds if you want a milder spicy taste. Cut chili into small pieces for easy pureeing. Peel garlic, wash and drain.
Step 2: Blend the mixture. Put chili, garlic, sugar, salt, and 50ml of filtered water into a blender. Blend the mixture until it reaches the desired smoothness.
Step 3: Cook chili sauce. Heat a pan with 2 tablespoons of cooking oil. Pour the mixture into the pan and stir-fry over medium heat. Stir well so the mixture does not burn. After about 10 minutes, add rice vinegar and the remaining filtered water. Continue stirring and simmer for about 15 minutes until the mixture thickens.
Step 4: Complete and preserve. Turn off the stove and let the chili sauce cool. Pour the soy sauce into a clean glass jar and close the lid. Store in the refrigerator for later use (can be used within 2–3 weeks).