Heat 2 tablespoon or 30 ml vegetable oil in a large pan or wok on high heat. Add red and green chili peppers, onion, shallots, tomatoes and garlic cloves. Char them until the edges are browned.

Next transfer the charred ingredients in the pan to a blender, food processor or stone mortar and pestle. Then blend on high or pound the ingredients into a chunky paste.

Next pour the ingredients back into the pan. For the next part, I strongly recommend turning on the stove fan on high or consider cooking the paste outdoors on a portable stovetop because it's very spicy and will cause you to cough uncontrollably.

Then bring the paste to a boil on medium-high heat and stir in ½ cup or 125 ml vegetable oil, white granulated sugar, salt, lime juice and chicken powder. Simmer on low heat for 10 minutes uncovered. Taste and season with more sugar, salt or chicken powder if needed.