The  basic Indonesian sambal

  • 20 red chillies or Lomboks (approx. 6 - 9 cm. long)
  • 2 teaspoons salt
  1. Wash and dice chillies.
  2. Homogenise to a coarse paste with salt with a mortar or in blender.
  3. Transfer into a clean and dry jar.
Can be kept in fridge for about 1 to 2 months.

Sambal oelek is used as  a general condiment or as an ingredient for other sambals and dishes.