In saucepan, toast red spur chili and karen chili with sunflower oil until browned and fragrant, then add garlic, continue cooking 1 minute, then add fresh longan, dried longan, water, and all seasoning sauces.

Cook over low heat for about 1 hour until flavors are combined and liquid is reduced, then transfer to blender and blend over high speed, adjust as needed, pass through chinois and reserve for service.