Chili Jam (Sambal)

By Vicki Liley, Author, Asian Appetizers

Use or serve as a spicy ingredient with chicken, pork, beef or seafood stir-fries.

Makes 1⁄2 cup (125 ml)

10 finger-length dried red chili peppers
1/3 cup (80 ml) oil
1 red bell pepper, deseeded, deribbed, and chopped
Cloves from 1 head garlic, coarsely chopped
15 shallots, peeled and chopped
1/2 cup (90 g) shaved palm sugar or dark brown sugar
2 tablespoons tamarind pulp

1.  Put the dried chili peppers in a bowl and add enough boiling water to cover. Let stand for 15 minutes or until softened. Drain, deseed and chop the chilies. In a food processor, combine the chilies, oil, bell pepper, garlic and shallots. Blend until smooth, about 30 seconds.

2.  In a wok or skillet over medium heat, cook the chili mixture, stirring constantly, for 15 minutes. Add the palm sugar and tamarind pulp. Reduce the heat to low and simmer for 10 minutes or until the mixture darkens and thickens to a jam-like consistency. Store in a sterilized jar in the refrigerator for up to 3 months.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.