The most popular chili sauce in Thailand called "Nam Prik Pao" has a sweet, salty and sour taste. It is also an ingredient in Thai-style Tom Yum hot pot and can be eaten with bread and ground pork.
No MSG. No preservatives.
The peppers used in this version of Nam Prik Pao are spicy Thai chili. They are about the length of a hand, from the wrist to the tip of the index finger. Dried chili peppers will work as a substitute, but you don't need to roast them before using them in your recipe, and double the amount to about 20 peppers, paying particular attention to removing seeds and membranes before use.
Ingredient:
Refined soybean oil 20%
Dried shrimps 15%
Onions 13%
Garlic 12%
Dried chili 10%
Tamarind 10%
Sugar 10%
5% salt
Shrimp paste 5%