I had a bunch of Thai and 5-Color chiles and some random jalapenos and habaneros - maybe a quart with the stems cut off? Put in a pot with ~cup of white vinegar, brought to a boil, added maybe 1T salt, a dash of fish sauce, 6 large cloves of garlic, and 3-4 T sugar, cooked for a few minutes, then into the blender until it was the consistency I wanted. Oh, I threw in a couple pieces of pickled ginger I had laying around, too. If there were tamer palates in our house, I probably would have gone back in with about 50% bell pepper to take the heat down because this stuff is INTENSE, but I always eat like 3 T of Sambal Oelek when we have stirfry.