Chili Sambal (Indonesian Hot Pepper Sauce)

1. 1

   Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery).

2. 2

   Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks.

* Per serving · 4 servings · Values may vary.

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