Recipe - Chili Paste (Puree)

One half cup Dried Whole Red Hot Chiles
Stemmed And Seeded
2 Cloves Garlic, Halved
1 small Onion, Coarsely Chopped
One fourth cup Sugar
One fourth cup Lemon Juice
One fourth cup Water
One half teaspoon Salt

Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a
fieryhot condiment served at every meal.
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In a blender or food processor, combine chiles, garlic, onion, sugar, lemon
juice, water and salt;whirl until onions are finely minced. Pour mixture
into a 1 to 2 quart pan and cook over medium heat, stirring occasionally,
until reduced to about One half cup (about 10 minutes). Serve at room
temperature. Makes about One half cup. From: Sunset Oriental Cookbook. Typed
by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini