Sambal Oelek (Hot Chile and Lime Condiment)

This recipe and others can be found in the following article:

Indonesian Sambals
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

Ingredients

1 cup dried red chiles, such as piquins or cayennes, stems removed

6 cloves garlic

3 tablespoons lime juice, fresh preferred

1 tablespoon vegetable oil, peanut preferred

Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

Servings

1/3 to 1/2 cup

Servings

1/3 to 1/2 cup

Sambal Oelek (Hot Chile and Lime Condiment)

This recipe and others can be found in the following article:

1 cup dried red chiles, such as piquins or cayennes, stems removed

6 cloves garlic

3 tablespoons lime juice, fresh preferred

1 tablespoon vegetable oil, peanut preferred

Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

Servings

1/3 to 1/2 cup

Servings

1/3 to 1/2 cup

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