Title: Sambal (Chili Paste)
Categories: Indonesian Sauce
Yield: 1 Servings
| 1/2 | c | Thai chilies; small dried |
| 2 | | Garlic clove; halved |
| 1 | | Onion, small; coarsely chopp |
| 1/4 | c | Sugar |
| 1/4 | c | Lemon juice |
| 1/4 | c | ;water |
| 1/2 | ts | Salt |
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 occaisonally, until reduced to about 1/2 cup (about
10 minutes). Serve at room temperature. Makes about 1/2 cup.
--- per Larry Haftl