Spicy recipe for The REAL Sambal :P
So sambal is the Indonesian and Malaysian name for a condiment and ingredient that, traditionally, consists of ground chili peppers.
This recipe is for 1 jar and prepared in just 10 minutes.
Ingredients:
- 200 gr (or more if you want it really fiery) Madame Jeanette (also known as the "Suriname yellow", is a chili peper cultivar, originally from Suriname; rated 125,000–325,000 on the Scoville scale) or Adjuma (a variety of capsicum chinese chili peper, originally from Brazil; rated 100,000 – 500,000 on the Scoville scale)
- 4 medium-sized onions
- 4 garlic cloves2 dl vinegar
- 1 dl water
- 2 tsp garam masala
- salt to your own quantity
- 3 tsp sugar
- 2 tsp mustard
Preperation method:
- Rinse the peppers and then remove the stems from the Madame Jeanette's or Adjuma peppers, cut them in half.
- Clean the onions and the garlic and cut the onions into pieces.
- Mix the peppers, onions and garlic in a food processor and grind everything into a knit.
- Take a large clean jar with a lid, put the mixture in the jar and add vinegar, water, garam masala, salt, sugar and mustard. Stir everything well and close the jar well.
Note: This sambal can be kept in the fridge for 5 months
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