SAMBAL OELEK (Indonesian chile sauce, about 2-½ cups)

2 pounds dried red or fresh jalapenos, stemmed and chopped very roughly

10 fresh Thai chiles, or 1 tablespoon red pepper flakes

1 cup minced garlic

¼ cup grapeseed or canola oil

2 cups rice wine vinegar

1 teaspoon sugar

2 teaspoons salt

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1. In a medium saucepan, combine the jalapenos, Thai chiles, garlic and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.

2. Remove from the heat and add the sugar and salt. Cool to room temperature.  Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.  Store in the refrigerator in a tightly sealed jar for up to 1 month.

NOTE:  Mix a tablespoon or two of this with ketchup for a sandwich spread.

from Ming Tsai, Simply Ming