Sambal Chile Sauce Recipe
About 1 cup
Active Prep: 10 min
- 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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This recipe was designed as a sauce for our Black Gold Chicken and Farro Tray Bake.
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.
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