Red Pepper Sambal
- Vegetable recipes
- Prenatal pick
- Vegan
- Low calorie
Ingredients
- 2 shallots (or half onion), chopped
- 6 cloves garlic
- 2 tbsp (30 mL) vegetable oil
- 1 tbsp (15 mL) chopped gingerroot
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) cayenne pepper
- 1/4 tsp (1 mL) each cinnamon and cloves
- 1 jar (370 mL) roasted peppers, drained
- 2 tbsp (30 mL) packed brown sugar
- 1 tbsp (15 mL) soy sauce
- 2 tbsp (30 mL) lime juice
Preparation
In food processor, blend shallots, garlic, oil, ginger, cumin, cayenne, cinnamon and cloves into smooth paste. Scrape into saucepan; set aside. In food processor, purée peppers and set aside.
Place saucepan over medium-low heat, turning heat down if sauce starts scorching. Cook, stirring, until fragrant and oil begins to separate, about 5 minutes. Add sugar and soy sauce; cook, stirring, for 2 minutes. Stir in pepper purée and ¼ cup (60 mL) water; simmer until thickened, about 5 minutes. Stir in lime juice. Scrape into bowl; let cool. Makes 1½ cups (375 mL).
Place saucepan over medium-low heat, turning heat down if sauce starts scorching. Cook, stirring, until fragrant and oil begins to separate, about 5 minutes. Add sugar and soy sauce; cook, stirring, for 2 minutes. Stir in pepper purée and ¼ cup (60 mL) water; simmer until thickened, about 5 minutes. Stir in lime juice. Scrape into bowl; let cool. Makes 1½ cups (375 mL).
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