- 12 Big Green Chillies
- 10 Bird Eye Chillies
- 4 Garlic Cloves
- 60g Shallots
- 70g Anchovies
- 150g Cooking Oil
- 1 Tomato, quartered (optional)
- 1 Teaspoon Salt
- 1/4 Teaspoon Ajinomoto
- 2 Tablespoon Sugar

1. Prepare Ingredients:
- Rinse the green chillies and bird eye chillies. Remove stems if desired.
- Peel the garlic cloves and shallots.
- Optionally, quarter the tomato.

2. Chop Ingredients:
- Place the green chillies, bird eye chillies, garlic cloves, shallots, and anchovies into the Thermomix bowl.
- Chop for 5 / speed 5. Scrape down the sides of the bowl if needed.

3. Sauté the Mixture:
- Add the cooking oil to the chopped ingredients in the Thermomix bowl.
- Sauté for 15 minutes / 120°C / speed 1.

4. Add Tomato (Optional):
- If using the tomato, add the quartered pieces to the sautéed mixture in the Thermomix bowl.
- Continue to cook for an additional 10 minutes / 120°C / speed 1.

5. Serve:
- Transfer the sauce to a serving dish.
- Serve as a condiment or sauce for grilled meats, seafood, or vegetables.
- Store leftovers in the refrigerator for up to a week.