Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sambal (indonesian chilli sauce…extended). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sambal (Indonesian chilli sauce…extended) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Sambal (Indonesian chilli sauce…extended) is something which I’ve loved my whole life.

Great recipe for 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. Sambal is a spicy sauce or paste well known for its very pungent and tangy taste.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sambal (indonesian chilli sauce…extended) using 3 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sambal (Indonesian chilli sauce…extended):

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

Drain and peel the skin of tomatoes. Add the rest of the ingredients to the sauce pot and stir really well. Turn on the heat to medium-high and cook until boiling. Sambal is an Indonesian chilli sauce made from a mixture of chillies and other spices and herbs.

Instructions to make Sambal (Indonesian chilli sauce…extended):

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

Turn on the heat to medium-high and cook until boiling. Sambal is an Indonesian chilli sauce made from a mixture of chillies and other spices and herbs. It has a complex flavour that is earthy, spicy and hot. Sambal is also popular in Malaysia, Singapore, Sri Lanka and Brunei and has resulted in many variations of the sambal recipe. A hot & spicy Indonesian Chili Sauce made from a blend of tomatoes, chiles, vinegar, sugar and spices.

So that’s going to wrap this up for this exceptional food sambal (indonesian chilli sauce…extended) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!