This recipe is basically a mother sauce or sauce producer, i.e., it can be used to create different sauces. It is basic paste for Thai foods
½ cup crushed Red Chili
¼ cup Water
¼ cup Tomato Ketchup
2 Tablespoon Sugar
3-4 Tablespoon White Vinegar
¼ cup Oil
Put all the ingredients in a frying pan and cook at low flame until the water is dried and paste is ready.
If honey is added, it produces Sweet Chili Sauce.
If Ketchup is replaced with Tomato puree, the taste will be continental.
Note: If this paste is kept in freezer, its shelf life is about one month.