Indonesian Spice Paste (Sambal)

• 3 tablespoons oil
• 1/4 cup minced onion
• 1 -2 tablespoon minced garlic
• 4 -6 teaspoons tiny dried red chilies, crushed or 4 -6 teaspoons hot red pepper flakes
• 1/3 cup finely minced fresh tomato
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 teaspoons molasses

1. In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
2. After a minute, add the hot pepper flakes or dried chiles.
3. Reduce heat and stir constantly so the peppers don't burn.
4. As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
5. The final product should be so well cooked that you can't detect the tomatoes.
6. This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.

oil, onion, garlic, red chilies, tomato, salt, sugar, molasses

Taken from www.food.com/recipe/indonesian-spice-paste-sambal-135332 (may not work)