Sambal Chili Paste

Sambal Chili Paste

Pungent red chilies simmer down into a thick, fiery paste that livens up almost any dish.

Total 45 min Makes 16 oz Calories 60/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

This Indonesian-style sambal blends fresh and dried chilies with garlic, shallots, and a touch of sugar, then fries the mixture in oil until deeply fragrant and glossy. Spoon it onto rice, grilled meats, noodles, or eggs for a sharp, savory heat. Stored in the fridge, it keeps for weeks and only gets better as the flavors meld.

Ingredients

  • 12 fresh red chilies (such as cayenne or Fresno), stemmed
  • 6 dried red chilies, stemmed and seeded
  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 1 tablespoon shrimp paste (belacan)
  • 1/2 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup water, plus more as needed

Method

  1. Place the dried chilies in a bowl, cover with hot water, and soak until softened, about 15 minutes. Drain well.

  2. In a food processor or blender, combine the fresh chilies, drained dried chilies, shallots, garlic, and shrimp paste. Pulse, adding the water a little at a time, until a coarse, thick paste forms.

  3. Heat the oil in a 9-inch skillet or wok over medium heat until shimmering.

  4. Add the chili paste to the hot oil and fry, stirring frequently, until the raw smell fades and the oil separates slightly at the edges, 15 to 20 minutes.

  5. Stir in the brown sugar and salt, and continue cooking, stirring often, until the paste darkens to a deep brick red and thickens noticeably, 5 to 10 minutes more.

  6. Remove from the heat, stir in the lime juice, and taste, adjusting salt or sugar as needed.

  7. Let the sambal cool completely, then transfer to a clean jar and refrigerate.

Rate this recipe

★ 3.4 (1)

Sambal Chili Paste

This Indonesian-style sambal blends fresh and dried chilies with garlic, shallots, and a touch of sugar, then fries the mixture in oil until deeply fragrant and glossy. Spoon it onto rice, grilled meats, noodles, or eggs for a sharp, savory heat. Stored in the fridge, it keeps for weeks and only gets better as the flavors meld.

45 min 16 oz 60 cal

Ingredients

  • 12 fresh red chilies (such as cayenne or Fresno), stemmed
  • 6 dried red chilies, stemmed and seeded
  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 1 tablespoon shrimp paste (belacan)
  • 1/2 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup water, plus more as needed

Method

  1. 1

    Place the dried chilies in a bowl, cover with hot water, and soak until softened, about 15 minutes. Drain well.

  2. 2

    In a food processor or blender, combine the fresh chilies, drained dried chilies, shallots, garlic, and shrimp paste. Pulse, adding the water a little at a time, until a coarse, thick paste forms.

  3. 3

    Heat the oil in a 9-inch skillet or wok over medium heat until shimmering.

  4. 4

    Add the chili paste to the hot oil and fry, stirring frequently, until the raw smell fades and the oil separates slightly at the edges, 15 to 20 minutes.

  5. 5

    Stir in the brown sugar and salt, and continue cooking, stirring often, until the paste darkens to a deep brick red and thickens noticeably, 5 to 10 minutes more.

  6. 6

    Remove from the heat, stir in the lime juice, and taste, adjusting salt or sugar as needed.

  7. 7

    Let the sambal cool completely, then transfer to a clean jar and refrigerate.