Ingredients
5 long medium sized red chillies, very finely chopped * 
3 birds eye red chillies, very finely chopped 
1 tbsp fresh ginger, peeled and very finely chopped or grated 
5 garlic cloves, peeled and very finely chopped or grated 
120ml white wine vinegar 
1 tbsp fish sauce 
180g white caster sugar 
100ml water

* The seeds and chillies used will determine the heat of this sauce.  I like to leave half of the seeds in as this gives just the right kick but if you like it hot feel free to leave them in, if you don't like much spice at all remove them all. 

Method
Start by putting your oven on to 180c.  Wash a jar or bottle in hot soapy water and put into the oven wet. 

Put all of the ingredients into a small pan and over a medium heat bring to a simmer.  Turn the heat down a little and slowly simmer for 15-20 minutes stirring from time to time until it becomes thick and the consistency of golden syrup. When it is done it will be thick/sticky enough to coat the back of your spoon and if you pull your finger over it (be extremely careful as it will be HOT!) it would leave a line. 

Very carefully pour the contents into your hot jar being very careful as it will spit.