1. Combine chili peppers, pomegranate juice, and sugar in a medium saucepan. Bring to a simmer and gently simmer until peppers are soft, about 15 minutes. Transfer to a blender. Add salt, vinegar, and garlic. Blend until smooth. Strain mixture through a fi ne-mesh sieve, if desired, or leave chunky. Transfer into a clean jar. Seal tightly and store in refrigerator.