Make it as spicy as you like. Home grown chillis and tomatoes preserved for use over the cooler months.
To a pan add a drizzle of cooking oil of choice and warm
Add the chilli, garlic, ginger, turmeric, pepper and salt and gently cook for a few minutes until fragrant
Add the tomatoes, coconut vinegar, lime juice and fish sauce, stir and bring to a simmer
Add the sugar, stirring to dissolve
Leave to cook until the sauce reduces by 1/3
Ladle into steralised jars or bottles. Once open store in the fridge and use within a few weeks. Read this post on storage of home made jams and sauces.
Note: If stored condiments show signs of spoilage, discard immediately.