Thai sweet chillie sauce is syrupy, sweet and hot spicy. It takes under 10 minutes to make from start to finish. It's super quick. But I think the most satisfying part about making sauces, pickles, chutneys, jams or relishes, super quick or not, is in the bottling. Because you just know better things are about to come.
I really wanted a square bottle for this. So I went to Daiso. Got it.
Daiso has everything. They have the littlest sauce bottles in the world too. Each slightly longer than an inch and perhaps skinnier than your little finger. They are to bring along with you when you travel. For when you're feeling homesick. Or perhaps to work. So quirky. Even silly me wouldn't buy them. They are just too little. :)
But I did buy that cute spoon in the photo. I can't stop myself buying things from that store. Help.
And then I made sauce.
4 large red chillies
3 bird eye chillies
2 cloves garlic
1/4 cup vinegar, I used apple cider
1/2 cup sugar
3/4 cup water
1 1/2 T fish sauce
1 T cornstarch mixed with
2 T water
Cut chillies up, de-seed if you prefer ( I did not). Put both kinds of chillies, garlic, water into a blender and blend until the chillies are medium fine or fine if you prefer.
Pour the mixture into a pot. Add vinegar and sugar and bring to a gentle boil until the sugar dissolves. Add the fish sauce and taste for salt. Add more if necessary.
Add the cornstarch-water mixture and stir the sauce until the sauce thickens about a minute. Bring it off the heat and let it cool before bottling.