Step 1

Discard the stem of the chilies and place into a mixer or mortar with pestle.

Step 2

Add the garlic and ginger and if you blend it, add the water as well. If you want to use the mortar with pestle, then smash the ingredients first and then mix with the water. The consistency should be chunky, and you should have some chili pieces in it.

Step 3

Place a saucepan over the heat and pour in the chili water mixture with the brown sugar, rice vinegar, and fish sauce.

Step 4

Over a medium to high heat setting, mix the whole content well with a whisk and bring to a rolling boil. When you cook the sauce, keep your eyes and face away from it because the vinegar and chili are pungent.

Step 5

Mix the cornstarch with the lukewarm water into a slurry.

Step 6

Take the hot pan from the heat and mix the cornstarch mixture into the pan with the sauce.

Step 7

Let the sweet chili sauce cool, and then add the lime juice and mix well in.

Step 8

Store the sauce in a clean, sterilized sauce bottle or jar.

Step 9

The sauce gains on flavor and character in the jar over time. I let it sit for a few days before I start using it. Always store in a cool and dry place such as the fridge for up to a few months without a problem.