Wild Ginger Chef Jacky Lo’s Recipe for Home-style Sambal

By Seattle Mag

0814sambal

July 16, 2014

Ingredients:

1 pound red jalapeños, stemmed

½ cup vinegar

1 stalk lemongrass, minced

1 small piece ginger, peeled, minced

3 cloves garlic, minced

2 lime peels

Salt and sugar to taste

Directions:

Combine everything in a blender and blend until smooth. Bring mixture to a boil, adjust seasoning to taste. Cool and store in an airtight glass jar in the refrigerator for as long as 1 month.

 Read all about sambal here.

 

Sorry, we couldn't find any posts. Please try a different search.