Food recipes
Traditional Sambal
Traditional Sambal Ingredients: peppers, jalapeno, raw spices, pepper, red or cayenne spices, garlic powder oil, canola roland, seasoned rice wine vinegar, sugars, granulated salt, table Directions: Clean, stem and ch...
Traditional Sambal
Ingredients:
peppers, jalapeno, raw
spices, pepper, red or cayenne
spices, garlic powder
oil, canola
roland, seasoned rice wine vinegar,
sugars, granulated
salt, table
Directions:
Clean, stem and chop the jalapenos into smaller chunks.
In a medium saucepan, combine the jalapenos, Thai chilies (or red pepper flakes), garlic, and oil.
Cook over low heat until the ingredients soften and blend, about 15 minutes.
Add the vinegar and cook until reduced by half, 12 to 15 minutes.
Remove from the heat and add the sugar and salt.
Cool to room temperature.
Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
Store in the refrigerator in a tightly sealed jar.
I use an old ketchup bottle which seems to work fine.
Lasts 1 month, refrigerated.
Ingredients:
peppers, jalapeno, raw
spices, pepper, red or cayenne
spices, garlic powder
oil, canola
roland, seasoned rice wine vinegar,
sugars, granulated
salt, table
Directions:
Clean, stem and chop the jalapenos into smaller chunks.
In a medium saucepan, combine the jalapenos, Thai chilies (or red pepper flakes), garlic, and oil.
Cook over low heat until the ingredients soften and blend, about 15 minutes.
Add the vinegar and cook until reduced by half, 12 to 15 minutes.
Remove from the heat and add the sugar and salt.
Cool to room temperature.
Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
Store in the refrigerator in a tightly sealed jar.
I use an old ketchup bottle which seems to work fine.
Lasts 1 month, refrigerated.