40 gr Andaliman / Sichuan Peppercorns
100 gr cayenne peppers
5 Thai chili
5 cloves garlic peeled
10 shallots peeled
5 candlenuts (kukui nuts) optional
1 Tbsp coconut sugar
1 tsp salt
juice of 3 limes
Place the andaliman on a dry pan and roast over medium heat until fragrant and slightly darkened, about 2 minutes. Let them cool down and then grind them into powder with dry miLl.
Place all ingredients for sambal andaliman in food processor and process into a coarse paste.
Preheat a medium skillet. Add 2 Tbsp cooking oil. Add the sambal andaliman and stir fry until the sambal turn slightly darken and you can smell the amazing aroma, about 5 minutes or so. Remove from the heat.
Use as a marinade for (and serve with) grilled chicken.