Title: Chili Paste - Sambal
Categories: Indonesian Condiment Spicy
Yield: 1 Servings
| 1/2 | c | Dried Whole Red Hot Chiles Stemmed And Seeded |
| 2 | | Cloves Garlic, Halved |
| 1 | sm | Onion, Coarsely Chopped |
| 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 served at every meal.
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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 1/2 cup (about 10 minutes). Serve at room
temperature. Makes about 1/2 cup. From: Sunset Oriental Cookbook. Typed
by Syd Bigger.