Sambal Oelek
The plain Indonesian chile paste: fresh red chiles ground coarse with salt, sharpened with a little vinegar. No garlic, no shallot, just heat and fruit.
- 1
Wear gloves. Chop the chiles coarsely, seeds and all. For a milder paste, scrape out some of the seeds and white ribs first.
- 2
Grind the chiles with the salt in a mortar, working in batches, until you have a coarse pulp with visible flecks of skin. A food processor works too; pulse it, do not run it to a smooth purée.
- 3
Scrape the paste into a small saucepan and add the vinegar and sugar.
- 4
Cook over medium-low heat for 8 to 10 minutes, stirring often, until the paste darkens slightly, thickens, and smells sweet rather than raw and green. Keep your face away from the steam.
- 5
Cool completely, then pack into a clean jar with a thin film pressed flat against the lid.
- 6
This is a refrigerator condiment, not a shelf-stable preserve. Keep it sealed in the fridge for up to 2 weeks, or freeze it in tablespoon portions for 6 months.
Ingredients
- 1 pound fresh red chiles, stemmed
- 2 teaspoons salt
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Instructions
- 1
Wear gloves. Chop the chiles coarsely, seeds and all. For a milder paste, scrape out some of the seeds and white ribs first.
- 2
Grind the chiles with the salt in a mortar, working in batches, until you have a coarse pulp with visible flecks of skin. A food processor works too; pulse it, do not run it to a smooth purée.
- 3
Scrape the paste into a small saucepan and add the vinegar and sugar.
- 4
Cook over medium-low heat for 8 to 10 minutes, stirring often, until the paste darkens slightly, thickens, and smells sweet rather than raw and green. Keep your face away from the steam.
- 5
Cool completely, then pack into a clean jar with a thin film pressed flat against the lid.
- 6
This is a refrigerator condiment, not a shelf-stable preserve. Keep it sealed in the fridge for up to 2 weeks, or freeze it in tablespoon portions for 6 months.