In a small, nonreactive saucepan, boil the chiles and garlic in the vinegar until
tender. Place in a blender with the salt and sugar and puree. Run through a metal
sieve if necessary. Dilute this paste with more vinegar until it is the consistency
of rich cream.
Pour into a nonreactive saucepan, bring to a boil, then pour into
a hot, sterilized bottle to within 1/2-inch of the rim and run a sterilized knife
around the inside of the bottle to release air bubbles. Wipe the rim clean and seal
with a scalded top. Store in the refrigerator once opened.