Sambal Oelek - Condiment

• 25 chilies, Red
• white vinegar (see method)
• 2 teaspoons salt

1. PREPARATION:.
2. Wash the chillies, then just remove the stalks, but not the seeds.
3. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend.
4. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes!
5. Let it settle before opening the lid, carefully.)
6. If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.
7. Then stir in the salt.
8. Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.
9. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.
10. It's adapted from 'The Complete Asian Cookbook' by Charmaine Solomon.

chilies, white vinegar, salt

Taken from www.food.com/recipe/sambal-oelek-condiment-457839 (may not work)