2 tsp. tamarind juice (can sub. 1 tsp. tamarind paste)
3 tsp. hot ground chile powder (such as New Mexico)
1 tsp. ground tumeric
4T olive oil
3T sugar
1 tsp, salt
Instructions
In food processor, combine shallots, fresh chiles, garlic, lemongrass/powder, turmeric, ground hot chile powder and salt. Puree to form paste. If needed, stream 2 - 3 tsp. olive oil to moisten.
In sauce pot, heat olive oil over medium-low heat. Sautee paste mixture for 10 minutes, until fragrant, stirring regularly and reducing heat to low to avoid sticking to sides of pot.
Add the tamarind juice and sugar and continue to cook over low heat for 5 - 10 minutes. Oil will float to top of mixture.
Allow to cool before serving.
Serving
Suggestions
Can be kept refrigerated in tightly sealed container for 2 weeks or frozen for several months.
Originally Submitted
4/4/2014
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