Chile–Ginger Sambal

Name: Chile–Ginger Sambal
Total time: PT0D0H0M
Yield: makes 1/2 cup
Ingredients: 12 red serrano chiles, trimmed; 1 shallot, peeled and chopped; 2 tbsp. peeled, chopped ginger; 5 garlic cloves, peeled and chopped; 1 tbsp. plus 1 tsp. fresh lime juice; 1 tsp. rice vinegar; 2 tsp. sugar; 1 tsp. salt

Serves
makes 1/2 cup

In Singapore, many sauces accompany Hainanese Chicken Rice, but this is the definitive one.

Ingredients

12 red serrano chiles, trimmed
1 shallot, peeled and chopped
2 tbsp. peeled, chopped ginger
5 garlic cloves, peeled and chopped
1 tbsp. plus 1 tsp. fresh lime juice
1 tsp. rice vinegar
2 tsp. sugar
1 tsp. salt

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Instructions

Step 1

Blanch chiles in boiling water in a medium pan for 1 minute. Purée chiles with shallots, ginger, and garlic with a mortar and pestle or in a food processor.

Step 2

Stir in 2 tbsp. water, lime juice, rice vinegar, sugar, and salt. Set aside for 1 hour before serving. Sauce will keep in refrigerator for 2 weeks.

Blanch chiles in boiling water in a medium pan for 1 minute. Purée chiles with shallots, ginger, and garlic with a mortar and pestle or in a food processor.
Stir in 2 tbsp. water, lime juice, rice vinegar, sugar, and salt. Set aside for 1 hour before serving. Sauce will keep in refrigerator for 2 weeks.