Dried Shrimp Chili Sauce
15 red chilies, sliced and seeded
2 Tbs. dried shrimp paste
2 medium-sized tomato, chopped
2 small shallots, peeled and sliced
2 cloves garlic, peeled and bruised
2 Tbs. oil
1 tsp. sugar
1 Tbs. salt
1 Tbs. lime juice
Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.
With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.
Note: Keeps up to 1 week or longer if refrigerated