In a medium saucepan, combine 2 cups of rice vinegar, 2 cups of sugar, and 4 teaspoons of salt. Stir well to mix the ingredients together.
Next, add the minced red Fresno, serrano, or red jalapeño peppers, along with the minced garlic cloves to the saucepan. Stir everything together until well combined.
In a small bowl, mix 1/3 cup of water with 2 to 3 teaspoons of Clear Jel or your chosen canning starch. This will help thicken the sauce. Stir until there are no lumps.
Place the saucepan on medium heat and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for about 5-10 minutes, stirring occasionally.
Gradually add the slurry to the saucepan while stirring constantly. Cook for an additional 2-3 minutes until thickened.
Once your sauce has thickened, remove it from the heat and let it cool down to room temperature. Pour the cooled sauce into glass jars or bottles, seal them tightly, and store them in the refrigerator.
