Recipe - Chilisalya

4 tablespoon Oil
3 tablespoon Finely chopped garlic
3 tablespoon Finely chopped shallots
3 lg Dry red chilis; deseeded
coarsely chopped
2 tablespoon Sugar
1 teaspoon Salt

Heat the oil, fry the garlic until golden brown, removve with a slotted
spoon and set aside. In the same oil fry the shallots until crispy, remove
and set aside. Fry the chilis until they darken, remove and place in a
mortar with the shallot and garlic. Pound together. Reheat the oil, add
the paste and warm through. Add the sugar and salt and mix well to give a
thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
Karen Mintzias