Shallot and Chili Relish

Most Indonesian can't eat without sambal. There are so many varieties of sambal/chili here accross the nation. Each region has its own specialty. In fact, I believe every family has special sambal recipe. 

This shallot relish is one of our favorite sambal, we have it in stock most of the times. You can store this relish in your refrigerator using airtight glass container for 1 month.  Re-heat using microwave before serving. 

I am using 3 different kind of chili in this recipe, the one with the most heat is bird eye chilies. If you think you can't handle the heat, skip this chili or remove the seeds to reduce the spiciness. 

Shallot and Chili Relish

recipe slightly adapted from Rina Rinso

Ingredients:

150 gr of mixed red cayenne chilies, bird eye chilies and green bird eye chilies. 

150 gr shallots

4 cloves of garlic

1/2 tsp sugar

1/2 tsp salt, or depending on your liking

2 tsp of dried ebi (dried small prawn), pan fried (without oil) until fragrant, and mashed finely until it turns to powder.

150 ml cooking oil

Methods :

1. Peeled, washed and drained the shallots. Set aside.
2. Remove the stalks from chilies. Washed and drained. Set aside.
3. Heat oil in a frying pan and cook the chili, shallots and garlic, and the dry ebi powder until it turns a darker shade and fragrant. 
4. With mortar and pestle, or food processor, grind the chilies coarsely.
5. Then cook again, season with salt and sugar, cook until the oil colored change to red-ish. 
6. Turn off heat, let cool and store in a glass container.