I love Asian food, and cook it at least once a week and used to have a large supply of different varieties of soy sauce and sambals. However, ever since I have started my elimination diet, I have had to cut them out. I compensated by adding other flavours, however now that I am trying to serve the same meal to the entire family, I have had to eliminate chilli as well to make it baby friendly. That is where this sambal comes in. I have made it in the past to use up the abundance of chillies in my garden. However, now I make it at least once a month and add a little to my meal to give it the extra bite and heat.
You will need
150 gms of red chilies (I use a combination of small and long red chilies to balance the heat, you can also use dry chillies - just rehydrate them in vinegar or water)
1 head of garlic (about 25 gms)
2-3 tablespoons of oil
3 tablespoons of sugar
2 tablespoons of vinegar
1 teaspoon of salt
Method
Peel and smash the garlic and take the stalks of the chilies and cut them in half. Mince them in a food processor or use a pestle and mortar. In a frypan, heat up the oil and add the the chilli garlic mixture. Cook for 10-15 minutes, stirring often. Add the salt, vinegar and sugar (you can adjust the quantities depending on your preference and the heat of the chilies). Cook some more, stirring often (as the sugar can burn) until the oil separates from the chillies. Cool slightly and store in an air tight container in the fridge. This sambal can be added to soups and stir fries during the cooking process or as a condiment on the side. The oil is also full of flavour and can be used as a chilli oil.
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