500 g long red chillies
10 cloves of garlic
2 stalk lemongrass
10 kaffir lime leaves
2 tbsp coarse chilli powder
3 tbsp brown sugar
1 tsp salt
2 tbsp fish sauce
200 ml vegetable oil
Remove the stems of the long red chillies and roughly chop.
Peel the ginger and grate.
Peel and finely slice the garlic.
Peel and chop the lemongrass
Place the long red chillies, ginger, garlic, lemongrass, lime leaves coarse chilli powder, sugar, salt, fish sauce and vegetable oil into a food processor and blend well, stopping to scrape down the sides with a plastic spatula, ensuring there are no large chunks.
Place a medium saucepan over a medium heat and add the sambal.
Drop the heat to low when the chilli begins to bubble and cook the chilli for 20 minutes, stirring to ensure mixture does not stick or burn.
Remove from heat and allow to cool, transfer the sabal into a re-sealable jar and store in fridge.