Ethné de Vienne’s Sambal Oelek
Ингредиенты
- 1 cup (250 ml) fresh red Thai chilies
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) palm sugar
Инструкция
- Remove the stem from the chilies.
- Blanch the chilies in a little salted boiling water, about 5 minutes.
- Drain and purée in a mortar with the sugar and salt.
- Keeps for two weeks in the refrigerator. Freezes well.
