SAMBAL OELEK PASTE

This spicy Southeast Asian chile sauce is a Malaysian staple made from RawSpiceBar's freshly ground blend of hot red chile peppers, salt and sometimes vinegar. Sambal is an Indonesian term that refers to a sauce made with chile peppers, and can include a variety of secondary ingredients. Oelek refers to the mortar and pestle used to make this type of sambal. Compared to sriracha, sambal oelek is less acidic and lacks a strong presence of vinegar, so you can add heat to a dish without impacting the overall flavor. Sambal packs a fiery punch and consists of a slightly thicker, slightly chunkier sauce with chile pepper seeds included throughout.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 3  tablespoons rice vinegar
• 1  tablespoon salt
• 3  garlic cloves

Directions

1. Place RawSpiceBar’s Sambal Oelek Spices, vinegar, garlic cloves and salt in a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.
2. Place RawSpiceBar’s Sambal Oelek Spices, vinegar, garlic cloves and salt in a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.