Nogluten Recipes

Sambal (indonesian Chilli Sauce...extended) Recipe

Sambal (Indonesian chilli sauce...extended) Recipe
Posted at :
Posted by :
Category : sauce
Cooking Time : 30 minutes
Print Recipe

Prepare the ingredients before making Sambal (Indonesian chilli sauce...extended) in your home. Then, follow these steps below to serve Sambal (Indonesian chilli sauce...extended) for your family or friends.

Ingredients: Sambal (Indonesian chilli sauce...extended)

  • 250 g prepared sambal
  • Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any.
  • 2 kg red peppers/capsicums - grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot.

How to Make Sambal (Indonesian chilli sauce...extended)

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Sambal (Indonesian chilli sauce...extended) in your home by yourself.

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

Add your opinion about Sambal (Indonesian chilli sauce...extended) Recipe above or tell your story when cooking Sambal (Indonesian chilli sauce...extended) in your home.

Recipe Related to Sambal (Indonesian chilli sauce...extended)
Fruits And Nuts With Peanut Butter Omelette Roll Fruits And Nuts With Peanut Butter Omelette Roll
Posted at : December 26, 2016, 7:12 am
Posted by : Lee Goh
Cooking Time : 5 minutes
Serving : 4
Forfar Bridies,Traditional Scottish pasties Forfar Bridies,Traditional Scottish pasties
Posted at : December 26, 2016, 8:31 am
Posted by : cook wanabe
Chicken Gumbo Chicken Gumbo
Posted at : December 26, 2016, 8:29 am
Posted by : ralph2784
Cooking Time : 20 minutes
Serving : 240
Butter-Soy Sauce Stir-fry with Snow Peas and Shiitake Butter-Soy Sauce Stir-fry with Snow Peas and Shiitake
Posted at : December 26, 2016, 7:01 am
Posted by : cookpad.japan
Serving : 2
Tri-tip Roast Tri-tip Roast
Posted at : December 26, 2016, 10:15 am
Posted by : Amanda Lockwood

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z