I took your advice and was bold--as a result I have about triple the amount of the recipe. I used wonderful tiny fire-hot peppers we grew in the summer and dried. The result was so hot that all one could taste was heat--so I backtracked and made the recipe again--without additional chilies. The result--a still fire-hot sambal, but with the wonderful undercurrents of the molasses and onion and garlic. A wonderful sambal. Thanks, Donna!