Last time I made 'sambal,' I didn't have the tools to make it correctly, so it ended up a pepper and peanut relish. Though it was tasty, it wasn't a genuine sambal, as that word implies crushing. This time around, I entered battle more well equipped.
After gathering your favorite collection of peppers, give them a rough dice, and then throw into your favorite mortar. Sprinkle in course salt, and get your Hulk on. After a hard grind, add the juice of a lime, honey, and nam pla to taste.
To finish the sambal, fry the sauce in oil in a non-stick pan. Be sure that it is properly pre-heated, or else the sambal will lose color and just not end up very tasty. The final product will be a super spicy chili paste with a long lasting burn. Be sure to exercise caution with this one.