Ingredients Jump to Instructions ↓

  1. 250 Fresh red chilies - (8 oz)

  2. 1 teaspoon 5ml Salt

  3. 1 teaspoon 5ml Soft brown sugar

Instructions Jump to Ingredients ↑

  1. Jars of sambal can be bought in many Oriental shops and in some delicatessens, but it is quite easy to make your own, especially with a food processor. This is the most basic sambal. To make other sambals, ingredients such as trassi or blachan, a firm paste made of rotted shrimp, and candlenuts are added to the mix.

  2. Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over a medium heat for a few minutes. Cool, then chop finely and pound to a paste with the salt and sugar. The chili seeds may be taken out, or left in if you want a really fiery relish. The sambal will keep for a week or so in a jar in the refrigerator.


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