Instructions: Pound chilli into paste in a mortar or put in a blender with 2 tablespoons of water and switch on for 20 seconds on medium speed. Stir-fry onions in hot oil until golden. Add chilli and salt, stir and reduce heat. Let simmer for 2 minutes. Add diced tomatoes, chopped anchovies, oil and all. Stir and let simmer very gently for 15 minutes. Stir occasionally. This long cooking removes the bite of the chilli and blends all the flavours together. The same recipe can be prepared using red chilli instead of green chilli and ripe tomatoes instead of green ones. This sambal will keep for a week if put in the refrigerator.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.