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Chili Sambal Paste

Written by Yorky

Ingredients 450 gm Fresh red chilies, seeded 2 tsp Salt Method Split the chilies down the middle and remove the seeds. Put in boiling water and boil for 8 minutes. Drain off the water and put the chilies into a blender and blend to a rough paste. Add the salt and blend for a few seconds to mix. Store in the refrigerator in a tightly sealed glass jar. Note: Take great care when removing the lid from the blender and try not to breath in the fumes.

 

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