Sambal (chili paste)
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chiles, red, hot, dried; Stemmed And Seeded |
| 4 | eaches | Garlic cloves; halved |
| 2 | smalls | Onion; chopped coarse |
| ½ | cup | Sugar, granulated |
| ½ | cup | Lemon Juice |
| ½ | cup | Water |
| 1 | teaspoon | Salt |
| From: Sunset Oriental Cookbook. Typed by Syd Bigger. | ||
Directions
Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal.
In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt; whirl until onions are finely minced.
Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about ½ cup (about 10 minutes). Serve at room temperature.
Submitted By SAM WARING On 06-19-95