Chili Sambal (Indonesian Hot Pepper Sauce) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Also known as Sambal Oelek, this fiery sauce is used as an accompaniment for many dishes or as a sauce in a main dish. You'll find a lot of Indonesian recipes call for it, as well as some Thai dishes. The Thai version, though, as I've found with many Thai recipes, ends up using a few more ingredients, like lemongrass. The Indonesian version is nice and simple, though, and packs a bigger punch in my opinion, and the hotter the chilies you use, the better! Ingredients:
1 lb red chile, seeded (fresh) |
4 garlic cloves, peeled and crushed |
2 teaspoons salt |
Directions:
1. Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery).
2. Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks.
|
|