Step 1: Steam the chilies until soften.
Step 2: Process steamed chilies, salt and sugar in a food processor.
Step 3: Mix vinegar and bakso broth. Taste the sambal.
Step 4: It should be very hot with slightly a tangy and salty taste.
Step 5: If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking.
Step 6: Reboil the bakso broth before adding into chili mixture. To have a longer shelf life, keep the sambal in a glass jar.
Step 7: Make sure to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF oven for 10 minutes.