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Red Chili and Shallot Sambal
Sambal, a fiery, aromatic chili paste, is a staple condiment in Malaysia, as well as in Indonesia and Singapore. In this simple jam-like version with the savory sweetness of deeply caramelized shallots and garlic, we use two kinds of red chilies: fruity fresh Fresnos and smoky guajillos (a type of dried Mexican chili). The recipe makes a good amount, but the sambal can be refrigerated up to two weeks. Use it on grilled fish or meat, toss onto roasted vegetables or spoon onto eggs.
cup peanut or neutral oil
medium guajillo chilies, seeded and torn into rough 1-inch pieces