Sambal Oelek - Condiment

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   PREPARATION:.

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   Wash the chillies, then just remove the stalks, but not the seeds.

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   Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend.

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   (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes!

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   Let it settle before opening the lid, carefully.)

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   If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.

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   Then stir in the salt.

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   Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.

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   This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.

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    It's adapted from 'The Complete Asian Cookbook' by Charmaine Solomon.

No additional tips available.