Chilli sambal

 

     This sauce is fiercely hot, and it will irritate the skin, so should you get any on your fingers, immediately wash them well in soapy water.

Makes 450 gr

• 450 gr red chillies, seeded
• 10 ml salt

1. Plunge the chilli into a large pan of boiling water and cook them for 5-8 minutes.
2. Drain the chillies and then grind them in a food processor or blender, without making the paste too smooth.
3. Turn the paste into a glass jar, stir in the salt and cover with a piece of greaseproof paper or clear film before screwing on the lid.
4. Store the sambal in the fridge ; spoon it into small dishes and serve as an accompaniment.

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