Roman Sambal

chile condiment/spread hot sauce jalapeño lime spicy

Alison Roman

Makes about 1 cup

Source

Ingredients

½ pound red red Fresno chiles or red jalapeños

1 garlic clove

1 tablespoon kosher salt

¼ cup white distilled vinegar

¼ cup fresh lime juice

2 teaspoons sugar

Special equipment: cheesecloth

Method

Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 1 day and up to 2 days to ferment (read: develop flavor—the longer it sits, the better).

Transfer chile mixture to a blender; add lime juice, vinegar, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and let sit at room temperature at least 1 day and up to 2 days to ferment more. Chill until cold.

Sambal can be made 1 month ahead. Keep chilled.