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.
2 cups (500 milliliters) Coarsely chopped red Fresno chilies
Place all ingredients, except oil, in food processor or blender container; cover. Process until coarsely chopped. Heat oil in large 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.
• 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.
• Chilies contain capsaicin which can burn your skin. Wear rubber gloves when handling the chilies.