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