Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment serves at every meal. In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced. Pour mixture into 1 to 2 quart pan and cook over medium heat, stirring occaisonally, until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. Makes about 1/2 cup. --- per Larry Haftl
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 1|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 17.3mg||1 %|
|Potassium 679.2mg||18 %|
|Total Carbohydrate 180.8g||53 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 176.6g|
|Protein 4g||6 %|
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Calories per serving: 700
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