In a blender or food processor, blend the chopped fresh chili peppers and rice vinegar until smooth. Strain to remove pieces of peel and seeds.

In a small saucepan, heat the oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the sugar, soy sauce, and salt to the saucepan and stir until the sugar has dissolved.

Pour the garlic mixture over the chili peppers with vinegar. Mix well to combine.

Store the chili garlic sauce in a clean, airtight container in the refrigerator for up to two weeks.