Sambal Oelek

Instructions

1. Prepare the chilies
   Wash the chilies thoroughly and remove the stems. For a less spicy sambal, cut open the chilies and remove the seeds and membranes. Leave seeds in for a hotter paste.
2. Blend the base ingredients
   Place chilies, garlic, shallot, and ginger (if using) in a food processor or mortar and pestle. Pulse or pound until a coarse paste forms. Do not over-process; traditional sambal has some texture.
3. Season the paste
   Add the salt, sugar, lime juice, and vinegar to the chili mixture. Pulse or pound a few more times to incorporate the seasonings evenly throughout the paste.
4. Cook the sambal
   Heat the vegetable oil in a small saucepan over medium heat. Add the chili paste and kaffir lime leaves (if using). Cook, stirring frequently, for about 5 minutes until the raw garlic smell dissipates and the paste becomes aromatic.
5. Cool and store
   Remove from heat and allow to cool completely. Transfer to a clean, airtight container or jar. The sambal will keep in the refrigerator for up to 2 weeks, with a thin layer of oil on top to preserve freshness.