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    You are in: Home / Recipes / Chili Sambal (Indonesian Hot Pepper Sauce) Recipe
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    Chili Sambal (Indonesian Hot Pepper Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cluich's Note:

    Also known as Sambal Oelek, this fiery sauce is used as an accompaniment for many dishes or as a sauce in a main dish. You'll find a lot of Indonesian recipes call for it, as well as some Thai dishes. The Thai version, though, as I've found with many Thai recipes, ends up using a few more ingredients, like lemongrass. The Indonesian version is nice and simple, though, and packs a bigger punch in my opinion, and the hotter the chilies you use, the better!

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    Ingredients:

    Yield:

    lb.

    Units: US | Metric

    Directions:

    1. 1
      Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery).
    2. 2
      Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks.

    Ratings & Reviews:

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    Nutritional Facts for Chili Sambal (Indonesian Hot Pepper Sauce)

    Serving Size: 1 (478 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 199.4
     
    Calories from Fat 18
    29%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4693.8 mg
    195%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 7.0 g
    28%
    Sugars 24.1 g
    96%
    Protein 9.2 g
    18%

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