Mr. Anchovy posted a recipe for diablo sauce that could potentially have lots of garlic. Here it is, or follow this link:
Run all your chiles through a food processor.
Toss the chopped up chiles into a big pot with plenty of cider or wine vinegar.
Optional: add in chopped up onions and garlic (this time, I added about 30 cloves of garlic....last time I didn't add any....up to you)
Let it all simmer away for an hour or so.
Add in some white sugar (I use about 2 cups for a good sized pot full of sauce)
Simmer it for another twenty minutes.
Jar it up using standard canning procedures. I always put the filled and sealed jars back into boiling water for about 15 minutes.
Feel the love.