Chili Sambal

My Harissa recipe brought me a similar chili recipe from Laureen.
It is a Malaysian and Thai dish.
It stores well in jars and freezes well.
500 gm red chilies
150 gm garlic, peeled and crushed
150 gm raw ginger, peeled and chopped
2 stalks lemon grass, white part only sliced thinly
225 ml vinegar
225 gm sugar
salt to taste
1 Tblsp lime zest
Blend the chilies, garlic, ginger and lemon grass in a food processor. Gradually add the vinegar.
Place the pureed mixture in a saucepan and bring to the boil. Simmer for three minutes.
Add the sugar and stir until it is dissolved and returns to the boil.
Add the salt and zest.
Remove from the heat. Allow to cool.
Bottle in sterile jars or freezer containers.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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