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Indonesian Sambal Ulek

1 c dried red chiles such as piquins or cayennes, stems removed
6 cl garlic, chopped
3 tb lime juice
1 tb sugar
1 ts shrimp paste
1 ts peanut oil

Cover the chiles with hot water and let sit for 15 minutes until
softened. Remove the chiles and drain. Combine all the ingredients
in a blender and puree to a sauce. Thin with more lime juice if
necessary.

Note: Serve with grilled meats or poultry or put on the table as
a condiment to be added to any food.

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