Shallot Chili Sauce
- 20 shallots, peeled and sliced
- 12 red chilies, seeded and sliced
- 8 cloves garlic, peeled and sliced
- 1 tsp. salt
- 1 Tbs. dried shrimp paste (terasi),
- 1 Tbs. lime juice
- 1 cup oil
- Heat oil over medium high heat.
- Sauté all ingredients except for the
lime juice for approximately 2-3 minutes.
- Cool, then add the lime juice.
Note: Keeps up to 1 week or
longer if refrigerated.