# Chili Paste for Sambal

A guide on preparing chili paste, an essential base for making sambal, by rehydrating and blending dried chilies.

- Cuisine: Indonesian
- Category: Soup
- Language: en

## Ingredients

- Kashmiri chilies or whole dried chilies
- oil
- water

## Instructions

1. Cut the chilies open and remove the seeds (optional, to reduce spiciness).
2. Cut the chilies into smaller pieces to soften faster when boiling and for easier blending.
3. Boil the chilies until soft, then drain and rinse.
4. Blend the chilies, adding a little oil or water for a smoother paste.
5. Store the chili paste in a container and keep it in the fridge.

## Tips

- Removing seeds is optional but reduces spiciness.
- Cutting chilies into smaller pieces helps them soften faster and blend easier.
- Oil gives a richer paste, while water makes it lighter.
- Store chili paste in a container in the fridge.

## Source

- Original video: https://pin.it/4LvZcqeYj
- Recipe page: https://www.cliprecipe.com/recipe/8e0982fd-611c-4222-b8ae-5f96f88b25b0
- Extracted: 2026-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt