Spicy Chilli Sambal

Attention spice lovers!!

Though Sambal is originally from Indonesia, there are different versions of it across south east asian countries. My eyes and nose can barely bear the spiciness but I just love it !!…as it enhances the taste of any food. Thanks @Jyune for sharing this vegetarian toned down (a bit only) version, this is a MUST HAVE!

INGREDIENTS:

• 400 gms large red chillies fresh

• 100 gms fresh chilli padi

• 15 garlic cloves

• 15 small shallots

• 1 cup olive oil

• 1/2 tsp salt

• 1 tsp palm sugar (optional)

• 1 chicken stock cube (optional)

METHOD:

🌶 Chop red chillies, chilli padi, garlic and shallots roughly to large chunk

🌶 Add 1 cup of olive oil in a skillet on medium heat. When hot add all the chopped ingredients and fry continuously till you see the chillies reducing in volume, turning darker in color and cooked. This may take approximately 25-30 mins

🌶 Add salt, palm sugar (if you want less heat) and chicken stock now if using and mix well. Turn off the gas off

🌶 Once the mixture cools down, take everything in a food processor along with the oil and blitz / pulse for few secs to the consistency of smoothness you like

🌶 Check for salt, add more if required. Warning: it is spicy!!

Excellent with any Asian cuisine or wherever you want more spice. My favourite with Dosa and Avocado