Traditional Sambal

• 2 lbs of fresh red jalapeno chiles
• 1 tablespoon red pepper flakes
• 1 cup minced garlic
• 14 cup grapeseed oil or 14 cup canola oil
• 2 cups rice wine vinegar
• 1 teaspoon sugar
• 2 teaspoons salt

1. Clean, stem and chop the jalapenos into smaller chunks.
2. In a medium saucepan, combine the jalapenos, Thai chilies (or red pepper flakes), garlic, and oil.
3. Cook over low heat until the ingredients soften and blend, about 15 minutes.
4. Add the vinegar and cook until reduced by half, 12 to 15 minutes.
5. Remove from the heat and add the sugar and salt.
6. Cool to room temperature.
7. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
8. Store in the refrigerator in a tightly sealed jar.
9. I use an old ketchup bottle which seems to work fine.
10. Lasts 1 month, refrigerated.

chiles, red pepper, garlic, grapeseed oil, rice wine vinegar, sugar, salt

Taken from www.food.com/recipe/traditional-sambal-355965 (may not work)