Cooked Sambal Sauce
Sambal is a versatile Southeast Asian chili sauce used to season stir-fries, noodles, meat, eggs, shrimp and vegetables. It is also enjoyed as a sweet, sour and spicy table condiment. In this version, chilies, onions, garlic, lemongrass, vinegar and seasonings are combined in a blender before simmering to meld the flavours.
- Prep Time: 15 min
- Cook Time: 15 min
- Makes: 1 cup (250 mL) or 8 ( tbsp/30 mL) servings
All You Need
- 2/3 cup (150 mL) coarsely chopped red Fresno chilies
- 2/3 cup (150 mL) chopped red onion
- 6 large cloves garlic, peeled
- 1 piece (2-in/5 cm) fresh lemongrass, chopped
- 3 tbsp (45 mL) rice vinegar
- 2 tbsp (30 mL) plus 2 tsp (10 mL) McCormick Gourmet Chili Powder
- 5 tsp (25 mL) sugar
- 1 tbsp (15 mL) water
- ¾ tsp (3 mL) Club House Sea Salt Grinder
- 2 tbsp (30 mL) vegetable oil
Place all ingredients, except oil, in food processor or blender container; cover. Process until coarsely chopped.
Heat oil in small saucepan on low heat. Add the sambal purée; cook 15 minutes or until fragrant and oil floats to the top, stirring occasionally.
Store in clean, tightly covered container or jar in refrigerator up to 2 weeks.
Tip! Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter.
Tip! Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.