Recipe:
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100g cabe rawit/birdseye chili
2-3 cloves garlic
salt and sugar to taste
A few drops strong (24%) vinegar (optional)
200-300ml water
Blender method: add all ingredients to blender. Blend until smooth. Transfer to saucepan. Boil for a couple min and transfer to storage containers.
Grinding stone method:
Pound garlic with a bit of salt, adding the chili peppers until well broken up. Transfer to saucepan, adding more salt and sugar and a small portion of the water. Boil until chilis soften. Transfer solids back to the grinding stone. Pound and then grind with a circular motion until relatively smooth. Add to container and add rest of water and optionally the vinegar. Note your hands may burn after. Do not touch your eyes. Wash hands well.
General comfort notes: Chili peppers should be handled with respect but are generally safe. Run a kitchen fan while cooking sauce to avoid peppery fumes. If you get ground chili on hands, wash off well with soap, water, and a wash cloth.