Chilli Sambal
This fierce condiment is bottled as Sambal Oelek, but it is easy to prepare and will keep for several weeks in a well-sealed jar in the fridge. Use a stainless-steel or plastic spoon to measure; if sauce drips on your fingers, wash well in soapy water immediately.
Ingredients
- 450g / 1lb fresh red chillies, seeded
- 10ml / 2 tsp salt
Preparation
- Bring a saucepan of water to the boil, add the seeded chillies and cook them for 5-8 minutes.
- Drain the chillies and then grind them in a food processor, without making the paste too smooth.
- Scrape into a screw-topped glass jar, stir in the salt and cover with a piece of greaseproof paper or clear film. Screw on the lid and store in the fridge. Spoon into small dishes, to serve as an accompaniment, or to use in recipes as suggested.
Makes 450g/1lb.
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