Chili Paste – Sambal
Description
This vibrant sambal is a staple of Indonesian cuisine, offering a complex balance of heat, sweetness, and acidity. Made by rehydrating dried red chiles and blending them with garlic, onion, sugar, and lemon juice, the paste develops a rich, jammy texture as it simmers. It serves as a perfect condiment for rice, grilled meats, or stir-fries. The cooking process concentrates the flavors, creating a versatile sauce that adds instant depth to any meal. Keep a jar in the fridge for a quick burst of flavor.Ingredients
Directions
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Rehydrate the dried red chiles in hot water for 15-20 minutes until soft, then drain and remove stems and seeds.
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Place the rehydrated chiles, 2 cloves of halved garlic, 1 small coarsely chopped onion, 1/4 cup sugar, 1/4 cup lemon juice, 1/4 cup water, and 1/2 teaspoon salt into a blender or food processor.
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Blend the mixture on high speed until the onions and garlic are finely minced and the chiles form a relatively smooth paste.
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Pour the blended mixture into a 1 to 2 quart saucepan.
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Cook over medium heat, stirring occasionally, for about 10 minutes or until the mixture reduces to approximately 1/2 cup and thickens slightly.
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Remove from heat and let the sambal cool to room temperature before serving.
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Store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 116.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 30.0g10%
- Dietary Fiber 0.0g0%
- Sugars 30.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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