Cooked Sambal Sauce

Number of Portions
Cooked Sambal Sauce


- 3 red medium heat chilies, coarsely chopped
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 6 garlic cloves, peeled
- 1 piece (2 inches) fresh lemongrass, chopped
- 3 tbsp rice vinegar
- 2 tbsp Schwartz Hot Chilli Powder
- 25 grams sugar
- 1 tbsp water
- 3/4 tsp Schwartz Sea Salt


Place all the ingredients except the oil in a food processor, or food blender and blend until puréed.

Heat the oil in small saucepan on low heat. Add the sambal purée and cook for 15 minutes, or until fragrant and the oil floats to the top, stirring occasionally.

Store in clean, tightly covered container or jar in refrigerator up to 2 weeks.

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