Thai Sweet and sour chilli sauce
150 g long red chillies (around 20 fresh chillies)
2 red bird's eye chillies (optional)
15 cloves garlic
300 g water
180 g white sugar
30 g white vinegar
2 tbsp fish sauce
4 g salt
2 tbsp tapioca with 5 tbsp water (dissolved to a solution consistency)
Method.
In a sauce pan bring and mixed all the above ingredient to a low simmer.
Keep stirring slowly and taste according to preference.
Lastly add in tapioca starch solution little by little till lightly thicken.
Dish up and allow it to cool before bottle in jar.
Note:
1) If you do not like too spicy do not add the red bird eye chilli
2) You may reduce salt, sour and sweetness according to own preference.
3) You may opt to use lime or calamansi instead of vinegar.
4) You may opt to remove the seed