Traditional Sambal

Submitted by Chef #836067

"I saw this recipe on a PBS show, called Simply Ming, a few years ago and fell in love with it! It's a very spicy condiment that goes very good on burgers, in meat loaf and even in pasta dishes. It takes a little while to prepare and cook this, but it is worth it. ALSO, it is a very, VERY good idea to wear latex type gloves when making it. All the juices really burn your hands and whatever you touch with them (men take extra notice of this!)."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Yields: 2 1/2 cups

ingredients

• 2 lbs of fresh red jalapeno chiles
• 1 tablespoon red pepper flakes
• 1 cup minced garlic
• 1⁄4 cup grapeseed oil or 1/4 cup canola oil
• 2 cups rice wine vinegar
• 1 teaspoon sugar
• 2 teaspoons salt

directions

1. Clean, stem and chop the jalapenos into smaller chunks.
2. In a medium saucepan, combine the jalapenos, Thai chilies (or red pepper flakes), garlic, and oil. Cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.
3. Remove from the heat and add the sugar and salt. Cool to room temperature. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture. Store in the refrigerator in a tightly sealed jar. I use an old ketchup bottle which seems to work fine. Lasts 1 month, refrigerated.