I just love this recipe, when you taste it it starts off with a sweet taste and then you get a straight chilli kick. This tastes far better than any sweet chilli sauce you could ever buy.
This recipe makes about a half litre, which I put into jars but the consistency is pourable if you have sauce bottles.
Ingredients.
500g very ripe tomatoes
4 cloves garlic, peeled
4 red chillies
2 tsp grated ginger (from a jar is fine)
30ml fish sauce
300g caster sugar
100ml red wine vinegar
Method
1. Dice half the tomatoes.
2.Blend the rest of the tomatoes, garlic, chillies, ginger and fish sauce until you get a puree.
3. Mix the puree with the sugar and vinegar in a large pan and bring to the boil. Stir slowly.
4. Reduce to a simmer and add the diced tomatoes.
5. Cook for a further thirty to forty minutes removing any scum that forms.Stir occasionally.
6. Pour into warmed, sterilised glass jars.
book I ever bought. It details basic techniques and equipment and how to use them, and moves on to some of the more complicated techniques. What I like the best though is that whatever part of the world I was living in at the time this book had a recipe for me. If you are more interested in freezing and canning then 
may be a better choice.
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