Soto Chili Sauce
(Sambal Soto)

  • 6 red chilies, boiled
  • 10 bird's eye chilies, boiled
  • 1 clove garlic, fried
  • 3 candlenuts, fried
  • salt to taste
  • a pinch of sugar
  • lime juice
  • Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste.  Add the salt and sugar.
  • Last, add 3 Tbs. water aand limejuice to taste.  Serve

Note:  Keeps up to 1 week or longer if refrigerated.

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