Sambal bakso - sambal for indonesian meatballs soup

Ingredients

• 100 g red bird eyes chilies
• salt
• 1/4 tsp sugar
• 3 tbsp canesugar vinegar
• bakso broth

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Preparation

• Steam the chilies until soften.
• Process steamed chilies, salt and sugar in a food processor.
• Mix vinegar and bakso broth. Taste the sambal.
• It should be very hot with slightly a tangy and salty taste.
• If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking.
• Reboil the bakso broth before adding into chili mixture. To have a longer shelf life, keep the sambal in a glass jar.
• Make sure to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF oven for 10 minutes.