Use this chilli paste as a base for making other sambals, or for cooking when chilli paste or dried chillies are called for.
Ingredients: 150g dried red chillies About 1 cup (250ml) water A pinch of salt
Method: Remove stems from chillies, it is easier to use a pair of scissors rather than a knife. Put chillies in a saucepan with enough water to cover, bring to a boil and cook for 5 minutes. Turn off heat, cover and let soak for 10 minutes. Drain. Remove seeds if desired. Blend chillies in a blender with about 1 cup water, adjusting the amount of water depending on the consistency of the paste you desired, until smooth. Add salt. Freeze in ice-cube trays. When frozen, transfer chilli cubes into container or ziplock bag and keep in the freezer until needed.