Source: Chef Tony Pat, Nonya, Pasadena, California - Sunset magazine, June 2002

Use this chile sauce with shrimp satay or grilled fish and vegetables.

1/4 cup seeded dried hot red chiles
1/4 cup hot water
1/2 cup minced red bell pepper
1/3 cup minced onion
3 tablespoons minced garlic
2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste)
1/4 cup minced seeded fresh hot red chiles
2 teaspoons salad oil
3 tablespoons liquid tamarind concentrate or lime juice
1/3 cup firmly packed brown sugar
1/2 teaspoon salt

Soak chiles in hot water until soft, about 10 minutes.

Whirl mixture in blender until smooth.

In a 10-inch frying pan over medium-high heat, stir red bell pepper, onion, garlic, shrimp and hot chiles in salad oil until vegetables are limp - about 3 minutes.

Stir in dried chile mixture, tamarind concentrate, brown sugar and salt; cook 2 to 3 more minutes.

Makes 1 cup.