Green mango sambal
Chili sauce
- 8 RED CHILI PEPPERS
- 1 GREEN MANGO, cleaned and cut
- 1 TEASPOON OF SALT
- 1 TSP SHRIMP PASTE (TRASSIE)
- 2 TBSP OIL
- 1 SMALL ONION, chopped
- 1 PIECE OF LEMON GRASS, chopped
- 12 RED CHILLIES, chopped finely
- 2 CLOVES GARLIC, mashed
- 1/2 CUP RICE VINEGAR
- 1/2 CUP SUGAR
- 2 TBSP FISH SAUCE
Cut the peppers small and mix with the rest of the ingredients. Grind very fine in a food processor, or for an even better result, with mortar and pestle. Put in a glass jar. You can keep the sambal in the fridge for 2 months.
Mix the chillies, garlic, vinegar, sugar and fish sauce and bring to the boil. Cook until all sugar has dissolved and the fluid becomes syrup. Puree this sauce.
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