Roughly chop the onion and blend in a blender until smooth. Set aside.

To prepare chili paste, roughly cut the dried chilis and remove seeds. Boil them for about 30 minutes or until soft.

Once soft and cooled, blend to a paste.

In a pan over medium heat, melt the coconut oil. Once it becomes hot add in the blended onion, chilies, reduced sugar ketchup, and salt. Let simmer for a few minutes until the oil separates from the sauce.

Use this sambal as a sauce or a cooking seasoning in future recipes! This sauce is featured in the Ketogenic Nasi Lemak recipe.