Drain peppers well, reserving the liquid.
Blend peppers, basil leaves, garlic, sugar, and chili until smooth. Mix in the olive oil and vinegar. Season well with salt and pepper. If needed adjust thickness by adding some of the reserved liquid.
Chill in the fridge until cold.
Serve garnished with crumbled goats’ cheese and small basil leaves.
Great served with warm, toasted crusty bread.