Fire Hot Chilli Paste (Sambal) - Indonesian Sauce
"I found this one on the net by Larry Haftl. Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment served at every meal.
I have used Habanaro peppers instead of the Indonesian dried chillies and it is 'inferno' hot"
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 1
ingredients
- 1 lb habanero pepper (very very hot)
- 12 garlic cloves
- 1 large diced onion
- 1 1⁄2 teaspoons salt
- 1⁄2 cup water
- 3⁄4 cup lemon juice
- 3⁄4 cup sugar
directions
- You can omit the sugar if you do not like sweet.
- Bring all ingredients to a boil, lower heat and simmer to half the consistency, 20 minutes, stirring to prevent burning at bottom of pan.
- Cool and liquefy the cooled above in blender.
- Serve at room temperature.
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Reviews
-
I omit the sugar and the result has rave reviews from the guys who like it hot!!! Superb! -
Made this for my dad as he can no longer have salt found in commercial sauces. We ommited the salt and added 2 tomatoes. It bought tears to his eyes (literally) it was soo hot, he ensures this means it is top rate. Thanks for the recipe!!
RECIPE SUBMITTED BY
I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia.
I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.
