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In a food processor, add in the hot cherry peppers, red bell peppers, onion, garlic, chili garlic sauce and juice from the hot cherry pepper jar.
Pulse ingredients in food processor until chunky and combined. Depending on desired level of thickness, pulse more for thinner consistency.
In a medium sized skillet on high heat, add cooking oil and saute the cherry pepper relish and allow the relish to bubble.
Reduce heat to a low simmer and add in sugar and vinegar and stir until combined.
Continue to cook relish down, until the liquid evaporates. This step will take up to 20-25 minutes.
Allow the cherry pepper relish to cool before storing in a jar or container with a lid.