Sambal Ulek
This is about as basic as sambal can be: crushed chillies, vinegar and salt. With this in the refrigerator, simply spoon out a quantity when fresh chillies are required for a recipe.
Ingredients
250 g/8 oz fresh red chillies
white vinegar
1 tablespoon salt
Directions
Wash the chillies and remove the stems. If a smoother sambal is required, split chillies and flip out the seeds with point of knife. Roughly chop the chillies and put into the jar of an electric blender with salt and sufficient vinegar to facilitate blending. Purée and put into a clean, dry jar. Cover and refrigerate.
Note: If storing for any length of time, ensure preservation by adding 1 teaspoon citric acid dissolved in 2 tablespoons hot water.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)