Many ways to make this type of sambal, can be adjusted to their individual tastes. There are ingredients that are boiled first, there are also after blending sauteed with oil. There are just raw chillies without sauteed, want to add tomatoes, lime or sauteed until sat and dry also allowed.
This versatile sauce can be served with soto, meatballs, dumplings, satay, chicken noodles and others. Check out the complete recipe;
Material :
- 100 gr red cayenne pepper
- 2 garlic
- 1 glass of water
- Sugar, to taste
- Salt to taste
How to make :
- Add 100 grams of cayenne pepper, garlic and water to the BLENDER. Blend until smooth or just to taste.
- Heat a frying pan, add chili sauce, add sugar and salt, cook until boiling, don't forget the taste correction.
- Allow to cool at room temperature, then put into a container with a lid. Can be used immediately or want to be stored in the refrigerator also allowed.
If stored in an ordinary container, it can last up to 3-5 days at a maximum, to be more durable, can be stored in the freezer if you want to use it to stay warmed. Good luck.
