Prep 5 mins
Cook 0 mins
Makes a hot and fiery chile sauce that can be used both as a condiment and in cooking.
- 113.39 g fresh red chilies, chopped
- 29.58 ml rice wine vinegar
- 4.92 ml vegan sugar (or granulated sugar; to taste)
- 4.92 ml salt (to taste)
- Place ingredients into a blender and pulse until chiles are finely chopped but not pureed.
- Adjust seasonings to taste.
- Store in a sealed container under refrigeration until needed.
Sue L this is as good as the Dutch brand (I can't remember their name but they make the whole line of spices - NasiGoreng etc etc) Of course I used hot chilies and some hot pepper flakes. The first thing I tested it on was plain noodles - buttered and just a touch of Sambal Oelek.. I am freezing some of this batch in teaspoon amounts for future use. This is so reasonable to make versus $2.95 for a small jar - Thanks Sue I'm in business!!!!
I ran out of the Huy Fong sambal oelek, and happened to see Thai bird's eye chilies at the farmer's market the next weekend. I wasn't certain what to do with them, so I looked online. This is so easy and tastes so much better than Huy Fong! After making it, I decided to try adding a little lime juice and a crushed clove of garlic. Even better! The instructions say not to puree it, but this is supposed to be a paste, so I wouldn't worry about overdoing it. Also, my blender, which is a pretty good one, failed to grind this up fine enough, so I tried using my old coffee grinder that I use as a spice mill. It worked beautifully.
To avoid a (dreaded) trip to the grocery, I tried this recipe using what was on hand. I threw in 2 jalapenos and made up the difference with some hot red peppers out of a jar. (Did that make it a Tex-Mex version of sambal oelek? :) ) I'll do this the right way next time, Sue, but it just had a super flavor despite the subs. Thanks!