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Wearing kitchen gloves, remove the green stems from the peppers and chop them roughly. For a milder sauce, slice the peppers open and scrape out the seeds and white ribs.
Heat the neutral oil in a medium saucepan over medium-low heat. Add the diced onion and whole garlic cloves. Sauté for 4 to 5 minutes until soft and fragrant. Do not brown.
Add the chopped red chilies, brown sugar, sea salt, vinegar, and filtered water to the saucepan. Stir well and bring to a boil. Immediately lower the heat, cover, and simmer for 15 minutes until the peppers are completely tender.
Remove from the heat and allow to cool slightly. Pour the mixture into a high-powered blender. Secure the lid tightly and blend on high for 60 to 90 seconds until a velvety, completely smooth texture is achieved.
Pour into clean glass bottles or jars. Let cool completely at room temperature, seal tightly, and store in the fridge. For optimal flavor, let it rest for 48 hours before enjoying.