It's not a big surprise, that I LOVE spicy food. I always have a lot of spicy condiments around to spice up sandwiches, stir fries... almost anything. I love all kinds of chilies, but Thai Chilies are extra hot and spicy. I think they are so pretty with their dynamite red color. I decided to be daring and make my own Thai Chili Garlic Sauce. I had to be very careful dealing with such large quantities of spicy chilies (making sure to keep my hands away from my eyes at all times). I let the food processor do the the hard work. I am planning on using this spicy chili in a few dishes this week... so look out for how I use this up. Just to let you know, this is a very spicy sauce so you can always make it less spicy by decreasing the Thai chilies and increasing the sweet chilies used in the recipe.
Ingredients:
1 1/2 cups Thai chilies
1 1/2 cups sweet red chili
1/4 cup fish sauce
1/4 rice vinegar
1/4 water
6-8 fresh garlic cloves
2-3 Tbs canola oil
1-2 Tbs brown sugar (to taste)
Directions:
Cut stems off of chilies. Put all ingredients into food processor and blend until smooth.
Cook in a pan on the stove for 10-12 minutes until sauce thickens. Cool ingredients fully and put into a sterile jar with a tight fitting lid. Refrigerate up to 2 weeks.
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Cut stems off of chilies. Put all ingredients into food processor and blend until smooth. 
