Post by bean on Mar 6, 2007 15:51:19 GMT -5
Here is another that is really good & really HOT! Very easy and is great on everything!
This is totally addictive. Dead simple to make. If you grow your own chillis, it's a great way of preserving them, but they won't last long!
Sambal Oelek - Chilli Paste
1/2 lb medium-hot chillis of your choice. Red or green jalapenos are fine, large Thai chillis ditto. Habaneros/birds-eyes/bonnets are too hot.
2 tbsp sea salt (to taste)
2 tbsp lime juice or vinegar
Remove the stalks from the chillis, but not the seeds. Lightly roast the chillis for 15 mins in a warm oven. Blend in a blender or mortar and pestle, then add the liquid and salt and blend a bit more. Taste, add more salt if you want but 2 tbsp is quite a lot. Add more liquid if it gets too sticky - it should be like wet pickle consistency.
Store in a sterilized jar. It probably doesn't need refrigerating due to the high salt levels.
To use: Use anywhere you need chillis, such as in marinades, thai currys, tex-mex.
Alternatively, just eat from the jar, but be careful - excess has it's Nemesis with a capital N!
* I use about 20 - 25 jalapenos and 1 habanero & roasted them at 350º for 20 to 25 minutes, de-stem them and threw them in my chopper. I add the juice of two limes & only a scant T. of Sea Salt.
This is totally addictive. Dead simple to make. If you grow your own chillis, it's a great way of preserving them, but they won't last long!
Sambal Oelek - Chilli Paste
1/2 lb medium-hot chillis of your choice. Red or green jalapenos are fine, large Thai chillis ditto. Habaneros/birds-eyes/bonnets are too hot.
2 tbsp sea salt (to taste)
2 tbsp lime juice or vinegar
Remove the stalks from the chillis, but not the seeds. Lightly roast the chillis for 15 mins in a warm oven. Blend in a blender or mortar and pestle, then add the liquid and salt and blend a bit more. Taste, add more salt if you want but 2 tbsp is quite a lot. Add more liquid if it gets too sticky - it should be like wet pickle consistency.
Store in a sterilized jar. It probably doesn't need refrigerating due to the high salt levels.
To use: Use anywhere you need chillis, such as in marinades, thai currys, tex-mex.
Alternatively, just eat from the jar, but be careful - excess has it's Nemesis with a capital N!
* I use about 20 - 25 jalapenos and 1 habanero & roasted them at 350º for 20 to 25 minutes, de-stem them and threw them in my chopper. I add the juice of two limes & only a scant T. of Sea Salt.
