Chili sambal

Yield: 1 Servings

Measure Ingredient
10 Bird's Eye chilies
20 Red chilies
10 Cloves garlic
½ cup Oil
2 tablespoons Concentrated tomato paste
1 tablespoon Dried prawns; soaked and blended
5 tablespoons Lime juice
1 tablespoon Sugar
Salt and pepper to taste

roland@... (Roland YAP) Chop and blend chilis and garlic to a fine paste using some oil if necessary. Heat remaining oil and add blended ingredients, tomato paste and dried prawns. Cook over low heat, stirring frequently for about 5 minutes. Add lime juice and sugar and season. Remove from heat and cool. Keeps for up to 2 weeks in a jar in the fridge.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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