Have you ever used sambal? A pepper paste that can be made spicy or even spicier. Depending on the type of chillies you're using.
Rinse the chilli peppers and remove the stems. Use a clean kitchen towel to pat them dry. Peel the onion and garlic cloves and add the pepper, onion and garlic to the mortar or blender and create a paste.
Heat a dash of oil in a skillet on medium-high heat. Chop the ginger in chunks, add them to the warm oil, and simmer for a few minutes. This way the oil will absorb the ginger flavour. Remove the ginger and add the pepper, garlic and onion paste to the oil.
Let it simmer for a few minutes before you also add salt, sugar and vinegar. After another few minutes the sambal is done, transfer it as hot as possible into the sterile jar and put the lid on. The sambal can be kept for at least one month. Enjoy!
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