20
red chillies (seeds in or out)
2 tsp rock salt
dash of white vinegar
- Rinse the chillies under riunning water,
cut off the ends and chop into small pieces
- Put chillies and sea salt into a mortar
and grind to a paste.
- If the mixture is too thick add a dash
of vinegar and grind again until you have
a smooth paste.
- Spoon the mixture into a clean container,
seal and store in the fridge for up to one
month.
Sambal-Ulek can be used to add flavour to
meat or as a spicy condiment that will complement
all your Asian dishes.
