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Will definitely look into it. I'm lucky in that our rather ugly Dutch history in Indonesia and Suriname has left us with many different sambals or hot sauces to choose from in even the smallest supermarkets, and way more in our specialist shopsAntje, if you like a chilli hit, the earlier recipe i,posted is fab. The resultant oil is fierce, but you can use less/more depending on your taste.
Apart from always having a couple of fresh chilli peppers laying about to use, and various powdered varieties, I also have 4 or 5 different pots of opened spicy sambals at any given moment. I can't imagine cooking without them