Red Pepper Sambal © llizard aka ejm 2000, 2001, 2002

adapted from Salsas and Ketchups by Silvana Franco

Ingredients Preheat oven to 450ºF Preparation
  1. Seed and roughly chop red pepper. Whirl pepper, fish sauce and chili flakes in blender til smooth.

  2. Heat oil in heavy frying pan and stir-fry for about 5 minutes, until it becomes dark red and the oil separates (this really does happen suddenly; don't despair). Add the sugar and salt and stir til sugar dissolves.

  3. Stir in the lime juice and remove from heat. Leave to cool, then cover and refrigerate until ready to use. It will keep in the fridge for up to a week. (Ha! Ours is all gone in one night!)

It is delicious with any grilled meat or fish and particularly good as a dipping sauce for Fondue Chinoise.

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