Indonesian Spice Paste (Sambal)

The tiny red chiles in this recipe are available at Asian groceries. Don't be shy about using these....be bold! This recipe is from Moosewood Restaurant.

• Ready In: 40 mins
• Yields: 1 small batch

Ingredients

• 3  tablespoons  oil
• 1⁄4 cup  minced onion
• 1 -2  tablespoon  minced garlic
• 4 -6  teaspoons  tiny  dried red chilies, crushed or 4 -6  teaspoons hot red pepper flakes
• 1⁄3 cup  finely minced fresh tomato
• 1  teaspoon salt
• 2  teaspoons sugar
• 2  teaspoons molasses

Directions

1. In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
2. After a minute, add the hot pepper flakes or dried chiles.
3. Reduce heat and stir constantly so the peppers don't burn.
4. As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
5. The final product should be so well cooked that you can't detect the tomatoes.
6. This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.