Sambal Chile Sauce
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

Also known as bird's eye chiles, the Thai chiles in this blazingly bold Indonesian sauce lend their fiery flavor to add adventure to any dish.


YIELD
About 1 cup

TIME
Active Prep: 10 min

INGREDIENTS

Add all Savory items to cart

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.



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
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

Recipe Reviews