Coarsely chop the Fresno Chiles, leave the seeds in.
Coarsely chop the Garlic !
Add Chiles and Garlic to a non- reactive bowl.
Add your vinegar to the bowl, you can go with straight white vinegar but I use half White and Half cane vinegar from the Phillippines. It's a little more mellow. But either way is fine.
Add your Kosher Salt.
Now lightly toss ingredients and let set overnight. This will mellow the heat of the peppers and let them get to know each other ;)
It's the next day, put contents of bowl in a pan and add sugar.
Bring to a boil over high heat, then lower the heat and simmer for five minutes. Remove from heat and set aside to cool to room temperature.
Transfer to a food processor or bowl and use a stick blender. purée for 5 min or until a smooth, orange-red mixture forms.
It should look like this!
Run through a strainer and smush out as much juice as possible.
Once refrigerated the sauce should have the same consistency and texture as "Rooster" but less salty and a whole lot fresher tasting !!
Put in a squeeze bottle or your old Rooster container, Enjoy !