*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/4   lb           Green chillies
    2                    Onions, thinly sliced
      1/4   c            Oil
                         Salt, to taste
    2                    Green tomatoes, diced
    1                    Tin anchovy fillets in olive
                         -oil, chopped
   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.
   From “Dishes From Indonesia”, Yohanni Johns, Thomas
   Nelson  Ltd., Sydney, 1971. SBN 17 001929 2 [It says
   “SBN”, not “ISBN” in  the book. S.C.]
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