Step 1

Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don't see any more big chunks.

Step 2

Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.

Step 3

Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning.

Step 4

Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.

Step 5

Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I've yet to see it go bad!).

Step 6

Serve with fried chicken, spring rolls, or any deep fried foods.