Chile peppers used in Sambal ulek are lomboks, but different fresh hot red chile peppers can be substituted. A large quantity can be made; it’ll preserve in the fridge for 2–3 weeks in a closed jar or can be frozen in small pots.
- 1 lb (450g) hot red chile peppers
- 2 tsp salt
- 1 tbsp lemon juice
Directions: discard the stems and dry roast the chile peppers briefly till they soften. Do not let them burn. Let cool, then remove seeds if you want. Transfer to a food processor with the salt and lemon juice, and process to a paste.
Sambal kemiri: make half the quantity of sambal ulek. Dry roast and grind 10 candlenuts, and add when processing.
Sambal manis: add 2 tsp palm sugar to half the quantity of sambal ulek.