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. .