This is the basis of all the sambals that Indonesians use, either as a hot relish or for spicing a cooked dish. You can buy it in jars, usually made in the Netherlands and labelled sambal oelek.
However, if you have a food processor this is quite an easy sambal to make at home, and of course it will be much better value. Make plenty, and you can pack it in plastic bags and freeze it, or keep it for up to 2 weeks in an airtight jar in the fridge. For small quantities, see belo