Sambal Chile Sauce Recipe
YIELD
About 1 cup
TIME
Active Prep: 10 min
INGREDIENTS
- 2 Dried Thai Chiles (use only 1 for less heat)
- 1 red bell pepper, roughly chopped
- 1/4 cup white vinegar
- 2 Tbsp. minced fresh garlic (about 3 large cloves)
- 1 Tbsp. minced fresh ginger
- 1 tsp. granulated sugar
- 1 tsp. Kosher Salt
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NOTES
This recipe was designed as a sauce for our Black Gold Chicken and Farro Tray Bake which was featured in Spice Club, Savory’s spice of the month club.
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DIRECTIONS
Grind Thai Chiles to a coarse powder with a food processor or blender. Be careful not to breathe in any of the chile dust (it's spicy!). Add in remaining ingredients and pulse until mixture forms a coarse paste/sauce. Sambal can be enjoyed immediately but is best when allowed to "age" for one week in the refrigerator.
SERVING SUGGESTIONS
Use to top Black Gold Chicken and Farro Tray Bake or any Southeast Asia-inspired dishes.
THANKS TO
Savory Spice Test Kitchen
NUTRITION
Savory Spice Test Kitchen
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
