Ground Red-chili Paste - Sambal Oelek Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh Hot Red Chilies,
Stemmed, & Seeded
3/4 cup: Water,
1/4 tsp: Salt,
1 tsp: White Vinegar,
Directions:
Directions: This homemade version is an alternative to the commercial
product, which comes in jars and is stocked in most Asian markets.
Use it to add hotness to any dish, not just Southeast Asian food.
This can be used immediately or refrigerated for later use.
Place chilies in a blender or food processor fitted with the metal
blade. Process until chopped but not pureed. Scrape into a small
saucepan. Stir in water and salt. Bring to a boil; boil gently,
stirring occasionally, until chilies are tender and mixture is
reduced to about 1 cup. Stir in vinegar. Turn into a hot clean jar.
Cover loosely and cool, then cover tightly and refrigerate. Store in
container in refrigerator 2 to 3 weeks. Freeze for longer storage.
Makes 1 cup.
Original Poster Not Shown On File
Submitted By GAIL SHIPP On 05-25-95
Source from luhu.jp
product, which comes in jars and is stocked in most Asian markets.
Use it to add hotness to any dish, not just Southeast Asian food.
This can be used immediately or refrigerated for later use.
Place chilies in a blender or food processor fitted with the metal
blade. Process until chopped but not pureed. Scrape into a small
saucepan. Stir in water and salt. Bring to a boil; boil gently,
stirring occasionally, until chilies are tender and mixture is
reduced to about 1 cup. Stir in vinegar. Turn into a hot clean jar.
Cover loosely and cool, then cover tightly and refrigerate. Store in
container in refrigerator 2 to 3 weeks. Freeze for longer storage.
Makes 1 cup.
Original Poster Not Shown On File
Submitted By GAIL SHIPP On 05-25-95
Source from luhu.jp