Traditional Sambal

Directions

1. 1
   Clean, stem and chop the jalapenos into smaller chunks.
2. 2
   In a medium saucepan, combine the jalapenos, Thai chilies (or red pepper flakes), garlic, and oil.
3. 3
   Cook over low heat until the ingredients soften and blend, about 15 minutes.
4. 4
   Add the vinegar and cook until reduced by half, 12 to 15 minutes.
5. 5
   Remove from the heat and add the sugar and salt.
6. 6
   Cool to room temperature.
7. 7
   Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
8. 8
   Store in the refrigerator in a tightly sealed jar.
9. 9
   I use an old ketchup bottle which seems to work fine.
10. 10
    Lasts 1 month, refrigerated.