Red Pepper Sambal © llizard aka ejm 2000, 2001, 2002
adapted from Salsas and Ketchups by Silvana Franco
Ingredients Preheat oven to 450ºF
1 large red bell pepper
1 tsp bottled Asian fish sauce (original recipe calls for shrimp paste)
1 tsp chili flakes
4 Tbsp sunflower oil
1 tsp dark brown sugar
½ tsp salt
freshly squeezed juice of one lime
- Seed and roughly chop red pepper. Whirl pepper, fish sauce and chili flakes in blender til smooth.
- 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.
- 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.