Start by removing the tops of the bird’s eye chilis and coarsely chopping the big red bell pepper, yellow onion, and garlic. This gives the sauce a fantastic base for flavor!

In a blender, combine the chopped bell pepper, bird’s eye chili, onion, garlic, and 2 cups of water. Pulse until finely chopped, ensuring it remains somewhat chunky instead of turning into a paste.

Pour the blended mixture into a pan. Add the salt, sugar, and vinegar, then bring it to a simmer over medium heat. Stir gently until everything is dissolved and combined.

In a small bowl, mix the potato or corn starch with 2 tablespoons of water until fully dissolved. Pour this mixture into the pan and stir constantly until the sauce thickens slightly.

Once thickened, remove the pan from heat and let the sauce cool. Transfer it to a sterilized jar for storage.