Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Chili paste - sambal   Yield: 1 Servings   1/2 c Dried Whole Red Hot Chiles -Stemmed And Seeded      2 Cloves Garlic Halved 1 sm Onion Coarsely Chopped      1/4 c Sugar 1/4 c Lemon Juice      1/4 c Water 1/2 ts Salt  Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal. ~------------------------------------------------------ ~----------------- In a blender or food processor combine chiles garlic onion sugar lemon juice water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat stirring occasionally until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. Makes about 1/2 cup. From: Sunset Oriental Cookbook. Typed by Syd Bigger.