Instructions: In a small heavy saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

Makes about 1-1/2 cups.

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