Green chillies are unripe red chillies, two to four times milder than red ones. This recipe is from our own farm grown young green Jalapeno peppers. A level teaspoon of our green sauce has about the same heat as a level teaspoon black pepper. The pepper sauces stay fresh for a year in the pantry when processed in mason jars. They can get moldy after that, or when opened, keep in fridge.

YOU CAN USED ANY STORE BOUGHT SAMBAL OELEK OR SPICY SAUCEOR DO IT YOUR SELF

Riau has a variety of typical dishes, one of which is the SAMBAL TONGAK ASAM or Sambal Terong Asam. The cuisine is usually served with grilled shrimp, and the main ingredient is sour eggplant (Solaum ferox Linn) which can be made into a sauce in a fresh state or grilled first. Sambal Terong Asam is the typical dish of Riau which is always the "accessories" dish for the Malays in Riau, especially the Malay Archipelago and the Malay East coast of Sumatra.This cuisine is also found in Borneo with the same ingredients that is sour eggplant in the Dayak Ngaju language called Rimbang. But for the ingredients used in the sour eggplant sauce, it is of a kind that is small or small fruiting - which has a sharper taste and aroma. Generally served with smoked fish.Sour eggplant growing place of origin is unknown, there are planted ones and there some also growing in the wild. It is spread from India to the territory of Papua New Guinea, including all countries around Southeast Asia.Eggplant fruit acid contains water, carbohydrates, protein, fat, fiber, minerals and vitamins. Sour eggplant is usually does not get diseased or serious pests.

I travel to Bali often and enjoy the street food there. My Balinese friend makes a great sambal so I always ask her to make one which is very dry and very very hot which allows me to easily carry it home and add more ingredients and oil before canning it. So I do advise, this is not the original recipe for sambal, this explains what I do to it after I get it home.I like to roast/grill the peppers and take the skin off. The taste is really much better.Once you have finished extending your sambal (at step 7) you can put it in the fridge for immediate use or proceed to preserve it for storage as I did in this case.For canning: If your sambal has any low acid content ingredients it needs to be pressure canned. Otherwise boiling water bath will be ok.My next trip to Bali, my friend has promised to show me how to cook her sambal. I hope I can master this teriffic recipe and share with you. There are many other good similar recipes on this site for you to try. Just search for sambal.

Here it is the most famous Indonesian chili sauce “Sambal Trasi/Terasi”. Indonesia has various kinds of ‘sambal’ recipes which are served as hot and spicy condiments for dishes such as grilled chicken or fish, fried chicken or fish, fried ribs, and many others dishes. But I love this chili sauce the most. I guarantee you will also get addicted to it once you try it 😁 IG @jenscookingdiary @jenscookdineandtravel

"Sweet and spicy with a hint of sour... Sambal Tumis is a chili paste that's also a bedrock of culture. It is Ground Zero and the starting point to understand all regional flavors.""Sambal Tumis can be broken down into a chili condiment (the 'Sambal' part) that is fried until fragrant (the 'Tumis' part)."Best eaten alongside a plate of aromatic coconut rice like Malaysian Nasi Lemak or with a good curried vegetable stew like Indonesian Sayur Lodeh.For this health-conscious version, we use mineral-rich date sugar and palm sugar in place of normal white sugar as the main sweetening agents. Antibacterial honey is also added as a mild preservative.

#mycookbookThe fastest and easiest way to enjoy ‘tempe’ is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce.This recipe is basically the same but I added some fried anchovies and Thai basil leaves to add the flavor for the dish.If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

#indonesianfood#sambalkecapWell, I am Indonesian. So I am always craving of Indonesian foods.This time I am craving of Indonesian dipping sauce called “sambal kecap”.Kecap in Indonesia is sweet soy sauce.This dipping sauce is very delicious and versatile.In my country, this sauce often serve alongside deep fried, grilled dishes, bbq, or even for satay to substitute or replaced the satay peanut sauce.Very simple ingredients and easy to make.Here is the recipe!

‘Sambal Goreng’ is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such as potatoes, tempeh, tofu, eggplants, green beans, etc. It’s quite different from ‘Sambal’ which refers to Indonesian chili sauce/paste which typically is made from a mixture of chili peppers with secondary ingredients such as shrimp paste, coconut sugar, lime juice, etc. and served as condiments. It’s savory, slightly sweet, and of course it’s spicy 🥵 Best served over warm white rice 🍚 By the way, you can always omit the ‘stinky beans’ part as they are really stinky. It may cause your breath to smell for a day or two 😁😅😂If you like my recipes, please follow me on my Instagram @jenscookingdiary @jenscookdineandtravel 🙏🏻😊😘

Habanero peppers are at least 100 times spicier than Jalapeno peppers, you can make a taco pepper sauce that knocks your socks off by just adding one roasted Habanero pepper to roasted Jalapeno peppers. We add banana peppers as well for smoothness. Over time, the sauce mellows as it ages. To bottle age, follow the precise recipe in here. This recipe shows you how to make the pepper sauce exactly as spicy as you want. To preserve this sauce, follow the instructions on soeasytopreserve.com

The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.#GlobalApron

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.