Sweet but Spicy Thai Chilli Sauce
10 large red chillies or equivalent amount of small ones
1 tablespoon salt (don't reduce amount - needed as a preservative)
4 coriander (cilantro) roots (optional but awesome)
1 cup vinegar (preferably coconut vinegar but brown is fine)
1 cup palm sugar or 3/4 cup brown sugar
When handling chillies, you may want to use gloves as they can burn your skin. Don't touch children, your eyes, or any other soft bits of yourself for a while after making this, because you can burn yourself and others!
If you prefer a more moderate heat level, remove the membranes and seeds from chillies before processing, or substitute half the quantity with red capsicum (red sweet peppers).
Process chillies to a coarse pulp.
Combine with other ingredients and bring to the boil, heating gently at first to avoid burning any sugar sitting on the bottom of the saucepan.
Simmer for about half an hour, stirring regularly to ensure it doesn't burn.
Allow to sit until warmish and store in sterile bottles. Refrigerate after opening each bottle. Stores very well.