The Asian grocery stores in my area for some reason does not carry Malaysian sos cili (chili sauce) anymore for many years now, although they are still available from online stores. It's similar to ketchup but has a stronger chile flavor which I really like. It is not too hot, is sweet, and has the right amount of flavorings.
According to Wikipedia Malaysian Sos Cili has tomato puree, chili juice, sugar, salt and some other spices or seasonings to give the spicy, but not too hot, taste. There are sos cili that have no tomatoes though. Also, some countryside commercial varieties use bird's eye chile together with its seeds to raise the level of heat of the sauce.
I made a very small recipe using fresh tomatoes, roasted sweet bell pepper, and birds eye chiles and the sauce came out tasting almost like the bottled variety. It's great with store-bought fish tofu cubes.
Malaysian Style Sos Cili
4 birds eye chiles
1 cup grated seeded tomatoes
1 cup chopped roasted skinless seeded sweet red pepper
¾ cup apple cider vinegar
6 tablespoons raw sugar
3 garlic cloves, chopped
½ cup chopped shallots
2 teaspoons sea salt
- Remove and discard seeds from 2 of the birds eye chiles; chop chiles. Place in a saucepan together with the rest of ingredients and bring to a boil over medium heat. Simmer uncovered for 30 minutes or until sauce has thickened. Transfer into a tall thin container and puree using a hand-held blender. Transfer into a clean bottle. Refrigerate.