• 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.