INGREDIENTS:
1/4 cup oil

14 red serrano chiles, seeded and chopped
10 bird’s eye chili, chopped
4 tomatos,  seeded and cut into wedges
10 garlic clove, sliced
15 small shallots, peeled and sliced
1 tsp dried shrimp paste, roasted (sub 1tsp Thai fish sauce)
2 tbs palm sugar, chopped (sub brown sugar)
Juice of 1/2 lime
1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan over med-high, add shallots and garlic and sauté until soft & golden. Stir often to keep from over-browning.

Add chilies and continue to sauté until soft, about 5 minutes. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes.

Add tomatoes and continue to sauté until tomatoes have broken down and sauce is thick, about 10 minutes.

Set aside and cool. Put in food processor or blender and process lightly to get a moderately chunky sauce. Season to taste with salt and lime juice.