Ingredients :
- 1/2 cup of homegrown peppers, seeded and finely diced (any kind of pepper you like)
- 1/4 cup of shallots, finely diced
- 2 cloves of garlic, minced
- 1 teaspoon of shrimp paste (optional)
- 1 tablespoon of palm sugar or brown sugar
- 2 tablespoons of tamarind paste
- 2 tablespoons of fish sauce
- 2 tablespoons of vegetable oil
Get to work :
In a blender or food processor, combine the diced peppers, shallots, garlic, shrimp paste (if using), palm sugar, tamarind paste, and fish sauce. Puree until smooth.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the pepper puree and stir-fry for about 5-7 minutes, or until fragrant and thickened.
Remove the skillet from the heat and let the sambal cool for a few minutes.
Taste and adjust the seasoning as needed, adding more sugar or fish sauce to taste.
Serve the sambal as a condiment with rice dishes, grilled meats, or as a dipping sauce.
Note: Sambal is a traditional Indonesian chili paste, this recipe is a basic one, you can adjust the amount of pepper or other ingredients according to your preference.
This sambal recipe is a great way to use the homegrown peppers you’ve grown. It’s a traditional Indonesian chili paste that can be used as a condiment for rice dishes, grilled meats, or as a dipping sauce. You can adjust the recipe according to your preference, adding more or less peppers, sugar or fish sauce. Making your own sambal allows you to control the heat level and customize the flavors to your liking.