Traditional Sambal

1. 1

   Clean, stem and chop the jalapenos into smaller chunks.

2. 2

   In a medium saucepan, combine the jalapenos, Thai chilies (or red pepper flakes), garlic, and oil.

3. 3

   Cook over low heat until the ingredients soften and blend, about 15 minutes.

4. 4

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

5. 5

   Remove from the heat and add the sugar and salt.

6. 6

   Cool to room temperature.

7. 7

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

8. 8

   Store in the refrigerator in a tightly sealed jar.

9. 9

   I use an old ketchup bottle which seems to work fine.

10. 10

    Lasts 1 month, refrigerated.

* Per serving · 4 servings · Values may vary.