Orange chile sambal from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors (page 23) by Mandy Lee

  • navel oranges
  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
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Notes about this recipe

  • eclairea on February 12, 2026

    Chickened out and only used half the Thai bird chilis, though I did do the full amount of red chilis. Spicier than I usually like my hot sauce, but not unbearable! This will go well with a bunch of dishes, can’t wait to try it on Mandy’s recipes!

  • hanachocho on June 18, 2020

    Used Fresno chiles. Spicy with a lovely orange back note. This sauce has replaced sriracha on my shelf.

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