• 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), toasted
• 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.