Fresh red chilies, sliced- 10 (You can remove the seeds, if you don't like more spicy.)
Ginger, sliced – 1 inch
Garlic, peeled- 10 cloves
Onion, chopped- 1 to 3
Oil- 4 tbsp
Lime juice- 4 tbsp
Sugar- 2 tsp
Salt- 2 tsp or to taste
Suddenly I got these chilies in our local market. They were not costly even...just Rs. 60 per kg. Immediately I bought these lovely red beauty. I didn't idea, how to use? I experimented with these chilies I made pasta, stir-fry and sambal with these beauty.
Grind ginger, chilies shallots & garlic in a chopper to a paste. Add a little oil if needed to keep the blades working.
Heat the oil in a wok and stir the paste over medium heat until the oil separates from the paste.
Add lime juice and season with the sugar & salt. Then saute for another 2 minutes. Remove from the heat and transfer into a bowl.
Sambal keep in the refrigerator for 2-3 weeks, more in deep freeze.
Eat with fried tofu, fried rice, fish, vegetable, boiled egg or any chips.
Use as chili garlic sauce. Use in stir-fry dishes.