Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars. Wikipedia
A guy I work with has been growing an organic garden all summer, and has brought me veggies from time to time. This last week, he brought me a huge bag of red jalapeno's. What on earth was I going to do with all these chili peppers???? Well, I just happened to have a package of dried chilies, garlic, rice vinegar......shoot, I had the makings of my version of sambal! Is it authentic? Probably not. I know it is just supposed to be ground chilies and some salt, but hey, it's Klunker's sambal.
Now, this is just my recipe. Let it be a guide to you. Experiment with different chilies and different heats. I found the mix I used to be perfectly spicy for me. I can't see this quart jar lasting too long.
(just a note of caution here, WEAR RUBBER GLOVES AND WASH EVERYTHING DOWN WELL! And most importantly, DON'T RUB YOUR EYES!!)
1 lb. fresh, red jalapenos, stems removed
1 package of dried chapones chili peppers (4 oz. about 20 chilies, stems removed)
1/4 cup chopped garlic
1 cup unseasoned rice vinegar
1/4 cup brown sugar
2 tablespoons Korean hot chili flakes
1 tsp. salt
Combine all the above in a large blender or food processor. Blend until all broken down, but not smooth. You want it to have some texture.
After blending, pour into a 1 quart jar, and close lid. Leave on the counter overnight, then put into the fridge.
IT IS THAT EASY. The longer it sits, the better it will taste. It will be spicy, but such a great spicy.
I plan on making this for Christmas presents this year.
Once you make your own, you will want to keep doing it.
Like I said above, experiment with different chilies, maybe instead of vinegar, use lime juice. It is fun to experiment and see what you get.