Most Indonesian can't eat without sambal. There are so many varieties of sambal/chili here accross the nation. Each region has its own specialty. In fact, I believe every family has special sambal recipe.
This shallot relish is one of our favorite sambal, we have it in stock most of the times. You can store this relish in your refrigerator using airtight glass container for 1 month. Re-heat using microwave before serving.
I am using 3 different kind of chili in this recipe, the one with the most heat is bird eye chilies. If you think you can't handle the heat, skip this chili or remove the seeds to reduce the spiciness.
Shallot and Chili Relish
recipe slightly adapted from Rina Rinso
150 gr of mixed red cayenne chilies, bird eye chilies and green bird eye chilies.
150 gr shallots
4 cloves of garlic
1/2 tsp sugar
1/2 tsp salt, or depending on your liking
2 tsp of dried ebi (dried small prawn), pan fried (without oil) until fragrant, and mashed finely until it turns to powder.
150 ml cooking oil