Sambal (chili Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Indonesian, Sauces | 1 | Servings | |
INGREDIENTS
| 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 | t | Salt |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1200.7mg
Potassium: 440.9mg
Carbohydrates: 75.5g
Fiber: 5.4g
Sugar: 51.5g
Protein: 2.8g