Core the chillies and cut into small pieces. Ginger too. Fry the onions and garlic in the oil a little. Add the chillies and ginger and fry them briefly. Add salt and a little sugar.

Then I added balsamic vinegar and soy sauce. Mix everything well and boil down on a low level for 10 minutes with the lid closed.

Then a little pureed at the end. Not too much. Because I didn't want everything to be muddy. Then filled into two clean screw-top jars. But let it cool down a bit beforehand so that the glass does not burst. Turn glasses upside down and let everything get cold. Then they are hermetically sealed. In the refrigerator it will last about 1/2 year.

As an addendum. Please be extremely careful with this seasoning. Had only tried little once to taste. I can only say extremely hot. You can then use that for a lot. Sauces, soups, exotic pasta dishes, etc.