Cut the large red chilies in half, remove the seeds, then cut into small pieces.

Chop the bird’s eye chilies into small pieces as well, so they’re easier to blend.

Mince the garlic and ginger very finely.

Blend both types of chilies in a food processor.

Transfer the crushed chilies into a pot. Add water, soy sauce, and sugar.

Bring to a boil over high heat. Let it boil for 2–3 minutes until most of the liquid evaporates.

Turn off the heat, stir in the minced garlic and ginger immediately.

Squeeze in the juice of one lime and mix well.