1. Add the peppers, garlic, salt, sugar, and vinegar to a blender or food processor, just until chopped up but still chunky. If needed, add 1 to 2 tablespoons of water to help it blend.
2. Remove about half of the mixture and set it aside.
3. Turn the blender to high and fully puree the remaining half.
4. Set a fine mesh sieve over a bowl. Pour the contents of the blender into the sieve. Push it through, straining away the solids. Discard contents of the strainer and transfer the contents of the bowl into a saucepan.
5. To the saucepan, also add in about half of the chunky mixture that you set aside.
6. In a small bowl combine 1 tablespoon of water with the cornstarch. Stir it into the saucepan.
7. Heat the sauce over medium heat just until it reaches a simmer. Immediately reduce heat to low and cook until thickened, 2-3 minutes. Remove from heat.
8. Add the remaining uncooked chunky puree to the saucepan and stir to combine. Transfer to a container and chill in the fridge. Once cool, serve, or store in the sealed container in the fridge for up to 2 weeks.

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