Matt Duckor
This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.
Recipe information
Yield
Makes about 1 cup
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
Preparation
Step 1
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).
Step 2
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.
Do ahead
Step 3
Sambal can be made 1 month ahead. Keep chilled.
