Rinse and dry the Red chilies, then remove the stems; leave the seeds in for full heat or remove some for a milder paste.
Roughly chop the chilies and place them in a mortar and pestle or a food processor.
Add a pinch or two of Coarse sea salt — the salt helps break down the chilies and seasons the paste as you grind.
Crush or pulse the chilies and salt until you reach a coarse, slightly chunky paste (traditional sambal oelek has texture, not puree-smooth).
Stir in a splash of Distilled white vinegar and mix to combine; the vinegar balances the heat and acts as a preservative. Taste and add more vinegar or salt as needed.
Spoon the sambal into a clean jar, press down to remove air pockets, seal, and refrigerate. It will keep for several weeks and often improves in flavor after a day or two.
