Wash ripe red chilies thoroughly with clean water and let them dry. Then, finely chop them on a clean, oil-free cutting board. The finer the better. Place the chopped chilies in a large bowl and add the following ingredients: 0.5 kg chilies, 200 g garlic cloves, 50 g salt, and 50-100 g cooking oil.

Chop the garlic and mix it with the chopped chilies, salt, and cooking oil. Place the mixture in the sun for 1-2 days to allow it to naturally ferment into a sauce. Then, transfer it to a clean, wide-mouthed glass jar. Add a small amount of cooking oil to the surface of the sauce and seal the jar tightly. On sunny days, you can leave the jar open to let it sit in the sun, but avoid stirring to prevent it from becoming sour and developing a different flavor. Store the prepared sauce in a well-ventilated, sunny place to maintain its aroma and quality.