Thai Sweet Chilli Sauce Recipe

Thai sauces have a distinctive flavour and invariable use a lot of garlic. If you can find, or raise your own, Serrano and Bird's Eye peppers then make the most of them by preparing your own sauce as in this recipe or the Thai Hot Chilli Sauce.

4 serrano chillies, minced
4 Thai (birds eye) chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice

Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.

In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer.

Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.