Ingredients:-
Vegetables                              Sugar & Spices
8 Fresh Hot Red Chili Pepers                  2 Teaspoons of Sea Salt
1 Large Shallot Minced                  ¼ Pint of Red wine Vinegar
4 Cloves of Garlic                        1 oz of Ground Ginger
1 Tin of Plumb Tomatoes                  2 Teaspoons of Tomato Ketchup
1 Bay Leaf                              ¼ Cup of Brown Sugar
                             1 Teaspoon of Thai Fish Sauce
Method:-

De Seed the Chilies and chop finely or Mince, Mince the large Shallot and the 4 cloves of Garlic
place in a saucepan with small amount of olive oil and fry till the onoins have gone a golden colour, then add the tin of Tomatoes (if theyare whole then chop them finely before adding to the saucepan)

Bring to the boil, then turn down the heat and simmer for 45 minutes stirring occasionally to avoid burning or sticking as the mix gets thicker.

Once the mixture has reached bubbling cauldron thickness the sauce is ready to bottle

Bottle in sterilized jars and keep for 6 weeks to mature before eating

Talking of Thai fish sauce,where can we get some.Anchovies are good but not as good as the real thing.They don´t have it in the Chinese shops nor anywhere else,it appears.

They have got fish sauce at Carrefor Reus, but not sure about Carrefor in Tortosa but worth a try!!

Do any of the Chino shops have any? the big one near the vets and Lidls has a few food items!!

Anyway good luck fish dishy

Ian,
        try Carrefor at Vinaros they have a section with foreign sauces AND curries..................nearer than Reus.

                                                 Nelson.