Step 1

Boil chilies in a small sauce pot with water. Simmer for 10-15 minutes until chilies are soft. Drained

Step 2

Puree boiled chilies, 200 gram onion, garlic, candelnuts/macadamia, and water in a blender until smooth.

Step 3

Transfer blended chili mixture into a wok or a large frying pan. Cook on medium heat until the chili mixture turns into a thick paste.

Step 4

Add oil and tomato paste (if using, see *) to the wok/frying pan, stir to mix well. Add tamarind, and stir again. Continue cooking for 30 minutes, stirring every so often.

Step 5

Add the remaining 200 gram onion, toasted shrimp paste, palm sugar, and salt. Cook and stir for another 30 minutes, or until the chili sauce is dark red, and the oil separates from the chili mixture.

Step 6

Adjust the amount of sugar and salt to suit your taste. Once you are satisfied with the taste, add the kaffir lime leaves, and stir for 30 seconds. Turn off the heat, and transfer the chili sauce into clean jar(s). If you use sterilized glass jars for canning and store the unopened jars in the fridge, they can easily last for 2-3 months.