Fresno chilies and garlic get pulsed into a coarse, fragrant base, then simmered with sugar and rice vinegar until glossy and syrupy. A cornstarch slurry stirred in at the end gives the sauce that classic thick, spoon-coating texture everyone loves on spring rolls, noodles, or grilled tofu. The heat from the chilies balances beautifully against the sweetness, and a short simmer mellows the raw edge of the garlic into something deep and rounded. Straining the finished sauce is optional, but it's worth it if you want a silkier, more pourable consistency. This one keeps well in the fridge for weeks, so it's easy to batch and have on hand whenever you need a quick dipping sauce or glaze. It's a reliable staple to add to a vegan condiment rotation.
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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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