A super spicy and delicious sauce that goes with anything. Spoon it over roast chicken, toss it into some fried rice, or mix it into a tempeh stir-fry for a delicious vegan treat.
If you’re the kind of person who always needs that hit of chilli, this one’s for you. In just 30 minutes, you’ll have a homemade sambal-like sauce that keeps perfectly in the fridge, ready for whenever you need that fix.
Flavours and pairings
This sambal-sauce is packed with garlic for a punch of flavour and ginger for an earth-like spiciness and freshness.
This particular recipe is also really on the spicy side so if you prefer a milder option, reduce the bird’s eye chillies (three to five), or leave them out entirely.
Ingredients
- 8 large red chillies
- 8 red bird’s eye chillies
- 10-12 cloves garlic
- 7.5 cm piece ginger
- 3 tablespoons white vinegar
- 3 teaspoons sugar
- 5-6 tablespoons oil
- Salt (approx. 3 teaspoons if using flaky sea salt)
Method
- Roughly chop chillies, garlic and ginger. Add to a blender, blitz with one tablespoon of water until a very fine paste is achieved.
- In a large pot, heat the oil on a low-medium fire. Add the blended ingredients and stir through, allowing the sauce to cook gently.
- Add vinegar, sugar and salt to taste.
- Keep stirring and cooking on a low heat for 20-25 minutes, or until the oil splits.
- Remove and allow to cool in a sterilised jar before storing in the fridge. Or serve at once as a condiment to spice up your main meal.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.