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Red Chili and Shallot Sambal
Sambal, a fiery, aromatic chili paste, is a staple condiment in Malaysia, as well as in Indonesia and Singapore. In this simple jam-like version with the savory sweetness of deeply caramelized shallots and garlic, we use two kinds of red chilies: fruity fresh Fresnos and smoky guajillos (a type of dried Mexican chili). The recipe makes a good amount, but the sambal can be refrigerated up to two weeks. Use it on grilled fish or meat, toss onto roasted vegetables or spoon onto eggs.
Makes about
1 cup
Tip
Don’t leave the skillet on the burner while you transfer the fried dried chilies to the processor; they can scorch.
1 hour
Ingredients
-
½
cup peanut or neutral oil
-
3
medium guajillo chilies, seeded and torn into rough 1-inch pieces
Directions
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01In a 10-inch skillet, combine the oil and guajillo chilies. Cook over medium, stirring, until fragrant and the oil is golden, 3 minutes. Off heat, use a slotted spoon to transfer the chilies to a food processor. Reserve the skillet with the oil. To the processor, add the Fresno chilies, shallots, garlic, salt and 2 tablespoons oil from the skillet. Process until finely chopped, 1 to 2 minutes.
