Singapore, Chile, Ginger Sambal

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Singapore, Chile, Ginger Sambal

 

12 red serrano chiles, trimmed

1 shallot, peeled and chopped

2 tbsps. peeled, chopped ginger

5 garlic cloves, peeled and chopped

1 tbsp. plus 1 tsp. fresh lime juice

1 tsp. rice vinegar

2 tsps. sugar

1 tsp. salt

 

Blanch chiles in boiling water in a medium pan for 1 minute. Purée chiles with

shallots, ginger, and garlic with a mortar and pestle or in a food processor.

Stir in 2 tbsp. water, lime juice, rice vinegar, sugar, and salt. Set aside for

1 hour before serving. Sauce will keep in refrigerator for 2 weeks.

Makes 1/2 cups.

 

 

 

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