Sambal Oelek again, almost same proportions, different method.
225g hot reds
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1 Lime (this time, complete, chucked in to blend with the chillies
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1.5 teaspoons cooking salt
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I used a little more vinegar, to help the blender process along
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and sieved off the excess vinegar+chilli juice
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I got some jars sterile with boiling water, added the pulp and topped off with that excess vinegar, etc, also quite hot.
I also stood the jars in a very hot water bath for a while.
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End result: as desired, the plinky thing went down when the jars cooled.
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This lot isn't completely sterile, perhaps, but I expect it will keep.
NB: I used twice the 225g of chillies to produce two jars of sambal.
