Chili Sambal (Indonesian Hot Pepper Sauce) - cooking recipe
Ingredients
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1 lb red chile, seeded (fresh)
4 garlic cloves, peeled and crushed
2 teaspoons salt
Preparation
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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).
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.
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