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Combine the chopped chilies and garlic in a blender or food processor and pulse until finely minced, about 10 one-second pulses — the mixture should be coarsely textured, not a smooth paste.
Add the sugar, rice vinegar, 1/2 cup water, fish sauce, and salt to a small saucepan. Stir in the minced chili-garlic mixture and bring to a boil over medium-high heat, stirring occasionally.
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