Yield: 15 Deciliter
|1 3/16 kilograms||Thai Dragon chile - fresh|
|3 decilitres||Appelcider Vinegar|
|4 tablespoons||Cumin - ground|
|2 tablespoons||Coriander seeds - ground|
(Thai Dragon is a small very hot chile pepper from Thailand.) Remove stems from the peppers and peel the garlic cloves. Put all ingredients in a food processor (using the steel blade) and mix 3 - 4 minutes. Boil 10 minutes and put in sterilised jars. This makes a sambal that is much hotter than the usual Sambal Olek you can find in Asian stores. Use it when making hot Oriental food.
Wash your hands with 80% alcohol after you handled the peppers! Don't touch your eyes or your private parts before you have washed your hands with alcohol! It will burn for hours.
From the kitchen of Baloo.