Sambal
Servings
8Serving size
1 Tablespoon sauceThis recipe can be multiplied and keeps well, refrigerated, for about a week.
Ingredients
| 6 pepper Jalapeno pepper (red jalapenos, remove stem) |
| 2 clove Garlic, raw |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1 Tbsp. Lemongrass (about 6-inch stalk lemongrass (cut away the woody outer sheath and mince the tender white inner parts and lower stem) |
| 2 tablespoon Rice Vinegar |
| 1 Tbsp. Honey |
| 2 tsp. Lime zest |
| 1/4 tsp. Salt |
Instructions
Pulse the blender or food processor until the mixture is a coarse paste.
Slowly add the vinegar and pulse gently until blended.
Add the honey, lime zest and salt. Pulse gently until blended.
Place the sauce in a small saucepan over medium heat.
When the sauce begins to come to a boil, reduce the heat to simmer and cook for 5 minutes.
Remove from the heat and let cool.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had Sambal in Singapore and it was amazing. I had various degrees of spiciness and for this you can add 4 chilies for mild, 6 for moderate and 8 or more for spicy. You can also add a serrano if you like your sauces really spicy.
Red jalapenos are simply those that are left on the vine to ripen. They aren’t a lot hotter than the less ripe green ones, but they do have a bit more sweetness.
Sambal goes great on almost anything. Think of this as sriracha’s more refined cousin. Great on shrimp and with eggs.