I used the red cherry hot pepper for this anchovies and egg sambal. I find this hot pepper to be very tasty and the color remain bright red in my cooking. The taste is absolutely delicious and make me to want more.
Remove the seed and blend this together with garlic, onion, ginger, lemongrass and dried anchovies. Cook this blend with 2 tablespoon of olive oil until the oil come to the surface with medium heat. Let it cool down and store this in small container. Then freeze or fridge it until ready to use in your cooking.
Of course if your are from south east asia and you can get red chili, green chili, or chili boh then please use that.