Steps:
- Put the chiles, garlic, salt, sugar, and vinegar in an electric mini-chopper or food processor. Grind to a coarse texture. Take a whiff ; it should make you sweat a bit. Taste and adjust the flavor with extra salt for depth or sugar to mitigate the heat.
- For an uncooked sauce, simply transfer the sauce to a jar and let it stand for at least 30 minutes to blend the flavors before using. For the cooked version, transfer the chile mixture to a small saucepan. Bring to a vigorous simmer over medium heat, then lower the heat to gently simmer for about 5 minutes, or until the sauce no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar. Refrigerated, the sauces keep well for a good 6 months.
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