Spicy Peanut Sambal

From Madhur Jaffrey's World of the East Vegetarian Cooking, Knopf, 1973. ISBN 0-394-40271-5 or 0-394-74867-0.
This is a spicy peanut sauce which is used to make Pecel.



First grind up all the solids (chili, garlic and nuts) in a spice grinder or blender. Then add the rest of the ingredients as well as 2T plus 2t water to the blender, and mix until you have a smooth sauce the consistency of English Mustard. If it's too thick, add another teaspoon water.


The original recipe calls for 3-4 chillies. Use that if you want it hotter.
Jim Plank

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