Bring one cup of water to a boil in a small sauce pot. Stir in chili flakes and simmer five minutes. Strain flakes, set aside, and discard water.
Place red bell pepper and garlic in a small stainless steel sauce pot with vinegars and simmer 5-6 minutes. Allow mixture to cool slightly, then puree in a blender. Return pureed mixture to the stainless steel pot and add sugar and corn syrup Bring the mixture back to a simmer.
Dissolve corn starch in the water and blend into the red pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red pepper flakes and chill.
May be made one week in advance.
Yield: 3 cups