10 Serves
105 Mins
Wash and stem the fresh red chili peppers, then process them in a food processor until they reach a coarse, paste-like consistency.
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ItalianVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
146 mg / 4,700 mgSodium
233 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat the cooking oil in a heavy-bottomed pot over medium heat.
Add the processed chili paste to the pot and cook, stirring frequently, to allow the flavors to meld and the moisture to reduce.
Stir in the salt and vinegar, then remove from heat and allow the sambal to cool completely before serving or storing.
36
g145
g37
g
Italian
Italian