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1
Place the tomatoes in a small pot, cover with water, and bring to a boil over high heat.
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2
Cook for 3 minutes, then gently remove the tomatoes with a slotted spoon (keep the water in the saucepan).
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3
Run the tomatoes under cold water to stop the cooking and loosen the skins.
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4
Peel off skins, cut the tomatoes open, scoop out and discard the seeds, and place the tomatoes in a food processor fitted with the chopping blade.
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5
Bring the water in the saucepan back to a boil over high heat and make the chiles take a dive.
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6
Boil for 5 minutes.
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7
Transfer the chiles to the food processor.
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8
(You can discard the water in the pan now.)
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9
Add the shallots and garlic to the food processor.
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10
Lock on the lid and process until pasty but still a little grainy, scraping down the sides of the canister as necessary.
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11
Turn the vent on so the chile oils wont bowl you over-or open a kitchen window and get a fan blowing through the area.
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12
Heat a large skillet over medium heat, then add the oil.
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13
Tip and tilt the skillet so its bottom is thoroughly coated, then add all the chile paste from the food processor.
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14
Fry this paste until exquisitely aromatic and a little thickened, about 5 minutes, stirring almost the whole time.
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15
Stir in the water, vinegar, brown sugar, and salt.
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16
Reduce the heat a little and continue cooking, stirring often, until all the oil and water have been absorbed and the mixture is a fiery, thick condiment, about like grainy ketchup.
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17
Store in a glass container in the refrigerator for up to 2 months.
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18
(The sambal actually tastes best if its allowed to ripen a few days before using.)
