Slice the capsicum and roast under the oven grill. I also lightly oil the slices. It makes the skin come off easier. You can use BBQ grill for this step.

Grill them well, burn them.

Leave them until skin is black and blisters.

Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out.

Chop the capsicums finely or you can blend them if you wish.

Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily.

Put into pan or wok and heat thru. I open my doors/windows whatever ventilation you have for this step. Sambal cooking smell does invade the house. Fill your jars or container. From here you can put into fridge for immediate use (will keep in fridge for at least 1 month but mine is all gone by then 😆) or prepare for canning... step 8.

Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner.

I pressure canned mine for 60 mins at 10lbs pressure. This was because the sambal has some 'belacan' (shrimp or prawn paste) in the content and that is low acid.

My 4 oz jars are the perfect size for this batch as I do give a lot of sambal to friends. You can use any preserving jar up to a quart size and adjust your pressure cooking time accordingly. Or if your sambal has no low acid contents you can just water bath them.