20 lomboks (large red chillies)
2 tsp salt
Slit the lomboks open lengthwise. Leave the seeds in if you want it very hot, or rinse them out if not. Finely chop the flesh. Using a pestle and mortar, pound the lombok and salt together until smooth.
AdvertisementAdvertise with NZME.
Latest from Lifestyle
'Hurtful and unfair': Father of comedian James Mustapic lashes out over TVNZ show
'How did I abandon him when he was 3 years old?'