Sambal oelek (hot chilli paste)

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


200 g (7 oz) small fresh red chillies

1 teaspoon sugar

1 tablespoon vinegar

1 tablespoon oil


1. Roughly chop the chillies, wearing gloves to protect your hands, then place in a saucepan with 125 ml (4 fl oz/½ cup) water and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.

2. Pour the chilli and the cooking liquid into a food processor or blender and add the sugar, vinegar, oil and 1 teaspoon salt. Finely chop. Pour immediately into a sterilised jar and carefully seal. Leave to cool. Will keep in the fridge for a month.