Ethné de Vienne’s Sambal Oelek

Instructions

1. 1

   Remove the stem from the chilies.

2. 2

   Blanch the chilies in a little salted boiling water, about 5 minutes.

3. 3

   Drain and purée in a mortar with the sugar and salt.

4. 4

   Keeps for two weeks in the refrigerator. Freezes well.