Here are a couple of hot, tasty Southeast Asian sauces. The recipes are my slight modifications from the ones in Sundays At Moosewood Restaurant, a wonderful cookbook I highly recommend.

In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"-about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for months.

Chile-Heads Digest V2 #262

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.