| 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 |
ts |
Salt |
|
|
— per Larry Haftl |
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.
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