- 5 large red chillies, seeded
- 1 tbsp red bird eye chillies (small red chillies). finely chopped
- 1/4 cup (60 ml) white vinegar
- 1 cup (250 g) caster sugar
- 1 tsp salt
- 4 cloves garlic, finely chopped
- 2 tsps fish sauce
- Soak the large red chillies for 15 minutes in hot water.
- Add chopped red bird eye chillies, white vinegar, caster sugar, sal, and garlic.
- Transfer to a pan and cook for 15 monutes over medium heat, stirring frequently until thickened.
- When it is cool, stir in fish sauce.