Roughly chop the fresh chilies and peeled garlic cloves. If you’re using dried chili flakes instead of fresh chilies, you can skip chopping the flakes but keep the rest ready. For a medium heat level, use ½ cup chopped chilies. For more intense heat, go for the full cup.

In a blender or food processor, combine the chopped chilies, garlic cloves, rice vinegar, water, sugar, minced garlic, and minced ginger. Blend everything until you get a smooth mixture. This should take about 30–60 seconds.

Pour the blended mixture into a medium saucepan and bring it to a gentle boil over medium heat. Once it begins to bubble, reduce the heat and let it simmer for about 10 minutes. Stir occasionally to avoid sticking and allow the flavors to develop.

In a small bowl, mix the cornstarch with 1 tablespoon of cold water to make a slurry. Slowly pour this into the saucepan while stirring continuously. Keep simmering for another 2–3 minutes until the sauce thickens slightly.

Turn off the heat and let the hot sauce cool completely at room temperature. Once cooled, pour it into a clean, airtight glass jar or bottle. Store in the refrigerator. The sauce will thicken slightly more once chilled.

Let it sit in the fridge for at least 24 hours before using. This resting time allows the flavors to fully blend and mellow. Shake well before each use.