This is a recipe for a chilli sambal, it's great with paella, BBQ meats and soups.
Please do not mix red and green chilli for this as your finished sauce will have an undesirable colour when finished!
- 1kg long red cayenne chilli, stalk removed and cut into 3 pieces
- 1 cup tamarind paste
- 1 cup sugar
- 1/2 cup white vinegar
- 1 onion roughly chopped.
- 2 cloves garlic pealed and roughly chopped
- 2 tbs olive oil
In a saucepan heat the olive oil, add the garlic and onion and gently fry for 2 minutes or until onion is soft.
Add the chilli and fry for a further 2 minutes.
Then add the remaining ingredients along with 1 cup of water and simmer for 1 hour.
Allow too cool before passing it through a Moulin. This will help remove the chilli seeds and skin.
This can be used immediately.
To preserve place back on stove to bring to a boil.
Once simmering pour into a sterilised jar and immediately seal. This will preserve it for a latter date.
- Brought to you by
- Leno Lattarulo of Simply Spanish