Makes about 3 pints
4 cups chopped chiles (3 1/2 cups red bells and 1/2 cup combination of hot peppers)
10 cloves garlic, smashed
2 teaspoons kosher salt
1 1/2 cups distilled white vinegar
2 tablespoons brown sugar
1 tablespoon fish sauce
Chop the chiles and place in a medium-size bowl. Add garlic, salt, and vinegar. Cover and let sit on the counter overnight or eight hours.
In the morning, remove the peppers and garlic from the bowl and place in a saucepan. Add one cup of the vinegar mixture, half a cup of water, and the two tablespoons of brown sugar. Add more vinegar if you want a more tart and thinner sauce. Bring to a boil and then simmer for five minutes.
Remove from heat and cool slightly. Then whirl in the food processor or blender until smooth.