In big, flat frying pan, put chilis, vinegar, water, oil and sugar and fry gently until chilis soften. It takes approx. 20 minutes.

Separate chilis from liquid part of mixture.

Add liquid to salsa and boil until it gets desired thickness.

Turn oven to reach 180 C / 356 F and put dry clean glass jars to warm up.

Add chilis and garlic cloves and let it boil for additional 10 minutes.

Fill the jars and close them.

Let this dish rest for a week before you try it so flavours mix together.