Fiery Indonesian Garlic Sambal (Sambal Bawang)
Details
A fiery, raw Indonesian chili and garlic condiment that's addictively simple.
Ingredients
Instructions
Prepare the Base
In a traditional stone mortar and pestle (cobek) or a food processor, combine the red bird's eye chilies, garlic cloves, shallots (if using), salt, and optional sugar.
Grind to Perfection
Pound or pulse the ingredients until they form a coarse, chunky paste. Do not over-blend; the texture should be rustic, with visible pieces of chili and garlic.
Heat the Oil
Pour the oil into a small saucepan and heat it over medium-high heat until it is very hot and shimmering.
The Sizzle
Carefully pour the hot oil directly over the raw chili and garlic paste in the mortar or a heatproof bowl. You should hear a satisfying sizzle as the hot oil lightly cooks the ingredients, releasing their intense aroma.
Combine and Store
Stir everything together until well combined. If you used bouillon powder, stir it in now. Allow the sambal to cool completely before transferring it to a clean, sterilized glass jar. It can be stored in the refrigerator for several weeks, with the oil acting as a natural preservative.
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