Sambal Oelek

For the sambal oelek, cook the chilies in water for 5-8 minutes, depending on the size of the pods.

Put the chilies and salt in a blender and puree well. Pour into a small can and place in the ice box. Caution. Wear both gloves and a mouth guard, and be careful not to get it in your eyes.

If the fumes are too pungent, it is recommended to put on goggles. The sambal oelek will keep in the ice chest for several weeks.

Preparation Tip:

If you want the sambal oelek less spicy, remove some or all of the seeds and intermediate skins from the chili peppers.

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