1. In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic. 2. After a minute, add the hot pepper flakes or dried chiles. 3. Reduce heat and stir constantly so the peppers don't burn. 4. As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes. 5. The final product should be so well cooked that you can't detect the tomatoes. 6. This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months. ---------------------------------------------------------------------------
Nutrition
Ingredients
