Sweet Chilli Sauce: Place 400g long red chillies and 8 garlic cloves in a food processor to make a smooth paste. Combine in a saucepan with 2 cups rice vinegar, 2 cups water, 2 cups sugar and ¼ cup fish sauce, then stir on low heat until sugar dissolves. Simmer until slightly jammy (20-25 minutes) then pour into sterilized jars. If you like a very hot sauce, keep the seeds in. For a mild sauce, replace half the chillies with a seeded, chopped red capsicum.