Indonesian sambals are a kind of relish, very concentrated in flavor and usually quite fiery. They are typically served in very small amounts to accompany meat, poultry, or fish.
Process in a food processor until finely chopped:
1 1/2 -inch piece fresh ginger, peeled
3 cloves garlic
With the machine still running, add and process to a fine paste:
6 to 8 fresh or dried hot chili peppers, seeded, if desired, and coarsely chopped
Stop the machine, add, and process until smooth:
3 tablespoons white vinegar
2 teaspoons packed light brown sugar
Salt to taste
Cover and refrigerate until ready to serve. This sambal will keep, covered and refrigerated, for up to 3 weeks.
