Sambal

Method

Deseed the red chillies if you prefer less heat, then roughly chop them along with the peeled garlic cloves. Using a pestle and mortar, pound the chillies and garlic together with sea salt until you achieve a coarse paste, working in stages if needed. Stir through the lime juice and palm sugar, adjusting the balance of heat, salt and sweetness to your taste. Transfer to a clean glass jar and leave to rest for 30 minutes before serving, which allows the flavours to develop and meld together.