Sambal (Indonesian chilli sauce...extended)
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.
Sambal (Indonesian chilli sauce...extended)
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.
Cooking Instructions
- 1
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.
- 2
Grill them well, burn them.
- 3
Leave them until skin is black and blisters.
- 4
Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out.
- 5
Chop the capsicums finely or you can blend them if you wish.
- 6
Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily.
- 7
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.
- 8
Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner.
- 9
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.
- 10
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.
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