In saucepan over high heat, saute red spur chili with garlic to lightly color, then add dried jinda chili, continue cooking, then add water, white vinegar, dark palm sugar, santol, bay leaf, and lavender.

Bring to simmer over low heat and cook for about 30 minutes or until santol is softened, then remove from heat and blend on high speed, season with healthy boy kapi, honey, and citric acid, then pass through chinois.