Sambal Chili Sauce

Sambal Chili Sauce

Pungent, fiery, and packed with fresh chile heat, sharpened by garlic and a touch of vinegar.

Total 30 min Makes 16 oz Calories 35/serving

Dietary

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

Allergens

Shellfish

This Indonesian-style condiment blends fresh red chiles, garlic, and shallots into a coarse, glossy paste, briefly fried to deepen flavor and mellow raw heat. Spoon it over rice, noodles, grilled meats, or fried eggs whenever a dish needs a bright, spicy kick. It keeps well refrigerated, making it a handy staple to have on hand.

Ingredients

  • 12 fresh red chiles (such as Fresno or cayenne), stemmed
  • 4 dried red chiles, stemmed and soaked in warm water
  • 6 cloves garlic, peeled
  • 4 shallots, peeled
  • 1 teaspoon shrimp paste (belacan)
  • 1/4 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 cup water

Method

  1. Drain the soaked dried chiles and combine with the fresh red chiles, garlic, and shallots in a food processor. Pulse until a coarse, chunky paste forms.

  2. Add the shrimp paste to the chile mixture and pulse a few more times to combine.

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

  4. Add the chile paste to the skillet and fry, stirring frequently, until the raw smell fades and the oil separates slightly at the edges.

  5. Stir in the brown sugar, rice vinegar, salt, and water. Simmer, stirring occasionally, until the sauce thickens to a jammy consistency.

  6. Remove from heat and let cool to room temperature before transferring to a clean jar.

  7. Store the sambal in the refrigerator, covered, for up to two weeks.

Rate this recipe

★ 4.5 (1)

Sambal Chili Sauce

This Indonesian-style condiment blends fresh red chiles, garlic, and shallots into a coarse, glossy paste, briefly fried to deepen flavor and mellow raw heat. Spoon it over rice, noodles, grilled meats, or fried eggs whenever a dish needs a bright, spicy kick. It keeps well refrigerated, making it a handy staple to have on hand.

30 min 16 oz 35 cal

Ingredients

  • 12 fresh red chiles (such as Fresno or cayenne), stemmed
  • 4 dried red chiles, stemmed and soaked in warm water
  • 6 cloves garlic, peeled
  • 4 shallots, peeled
  • 1 teaspoon shrimp paste (belacan)
  • 1/4 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 cup water

Method

  1. 1

    Drain the soaked dried chiles and combine with the fresh red chiles, garlic, and shallots in a food processor. Pulse until a coarse, chunky paste forms.

  2. 2

    Add the shrimp paste to the chile mixture and pulse a few more times to combine.

  3. 3

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

  4. 4

    Add the chile paste to the skillet and fry, stirring frequently, until the raw smell fades and the oil separates slightly at the edges.

  5. 5

    Stir in the brown sugar, rice vinegar, salt, and water. Simmer, stirring occasionally, until the sauce thickens to a jammy consistency.

  6. 6

    Remove from heat and let cool to room temperature before transferring to a clean jar.

  7. 7

    Store the sambal in the refrigerator, covered, for up to two weeks.