Name: Sambal Oelek-Type Hot Pepper Paste
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 250 ml (1 cup)
Ingredients: 1 red bell pepper, seeded and diced; 4 long red chilies, not seeded and sliced; 2 cloves garlic, peeled; 1/2 cup (125 ml) white vinegar; 1 tablespoon (15 ml) sugar; Salt

Ingredients

1 red bell pepper, seeded and diced  
4 long red chilies, not seeded and sliced  
2 cloves garlic, peeled  
1/2 cup (125 ml) white vinegar
1 tablespoon (15 ml) sugar
Salt

Preparation

In a food processor, purée all the ingredients until it has a grainy paste texture. Transfer to a saucepan. Bring to a boil and simmer gently for about 15 minutes. Season with salt.
Pour into a jar and let cool. Keeps in the refrigerator for about a month.

Note from Ricardo

Use this hot peppers paste to spice up some of your favorite dishes (Asian, Middle Eastern, Mexican ...). For a spicy yogurt dip, combine 125 ml (1/2 cup) of 2% or 10% plain yogurt with 60 ml (1/4 cup) of homemade hot pepper paste or 15 ml (1 tablespoon) of store-bought sambal oelek. Delicious in sandwiches and burgers.

Sambal Oelek-Type Hot Pepper Paste

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note