Roughly chop chilies if using large peppers. Place chilies, garlic, vinegar, salt and sugar in a food processor or blender and pulse until coarsely pureed.

Adjust sugar, salt and vinegar to taste.

Transfer to a small sealable jar and refrigerate. Can last for months

Heat can be adjusted with combinations of peppers of different Scoville scale ratings:

Habanero (300) Cayenne (40) Thai (20) Serrano (12) Jalapeno (10) Fresnos (almost 0)