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Traditional Spicy Sambal

Ming says: Chile pastes are the ketchup of the Asian table. As a kid, I would try to outdo my grandfather by slathering the Chinese version, la jaio, onto almost everything my mom served. (The Rice Krispies escaped.)

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  • 900 g stemmed and chopped very roughly jalapeno chilli's

  • 10 thai chilli's or 1 tablespoon red pepper flakes

  • 1 cup minced garlic

  • 0.25 cup grapeseed or canola oil

  • 2 cups rice wine vinegar

  • 1 teaspoon sugar

  • 2 teaspoons salt


  • 1.

    In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.

  • 2.

    Add the vinegar and cook until reduced by half, 12 to 15 minutes.

  • 3.

    Remove from the heat and add the sugar and salt.

  • 4.

    Cool to room temperature.

  • 5.

    Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.

  • 6.

    Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.

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Posted by Report
Hi Ming,I read p receipt for sambal oelek. Sambal means chilli condiment and oelek means anything you make paste with a pestle as pestle in Indonesian is oelekan.
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