Homemade Thai Sweet Chilli Sauce

Roll the lime on the table before juicing to extract more juice, cut it into 4 quarters to get more juice than halving, and squeeze out the lime juice.

Core and dice 1 red bell pepper.

Dice 2 fresh red chillies.

Mince 3 garlic cloves.

Put the red bell pepper, fresh chillies, and garlic into a blender, add 150 ml water, and blend everything until thoroughly pureed into a smooth vegetable slurry.

Pour into a small saucepan, add 100 g brown sugar, 1 tsp rock salt, and the squeezed lime juice. Bring to a boil over medium heat; the sauce boils over easily so watch it carefully and do not walk away. After boiling, reduce heat to low and simmer for 4 to 5 minutes.

Mix 1.5 tbsp arrowroot starch with 30 ml water until fully dissolved. While stirring, pour into the chilli sauce. Simmer over low heat for about 8 minutes without boiling. As water evaporates and it thickens, stir occasionally until the sauce thickens enough to coat the back of a spoon.

Remove from heat and pour the prepared sweet chilli sauce into a sterilized glass bottle. Store in the refrigerator for 3 to 4 months. Use as a dipping sauce and add fresh minced garlic when eating.