Sambal (chilli paste)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Thai chillies; small dried |
| 2 | Garlic clove; halved | |
| 1 | small | Onion; coarsely chopped |
| ¼ | cup | Sugar |
| ¼ | cup | Lemon juice |
| ¼ | cup | ;Water |
| ½ | teaspoon | Salt |
| --- per Larry Haftl | ||
Directions
Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment serves at every meal.
In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced.
Pour mixture into 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. Makes about ½ cup.