Sambal olé
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chilli pepper (s), red, stemmed
- 1 small onion (s) or shallot
- 1 clove garlic
- 100 g tomato (s), approx. 8 cocktail tomatoes
- 8 g salt
- 7 g peppercorns, reen from the lass
- 12 g alanal, fresh
- 20 g tomato (s), dried
- 1 tablespoon tamarind paste (tamarind extract)
- 10 g veetable oil
- 40 g balsamic vinear
- 1 leaf mint, fresh
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Stalk the chillies and chop them roughly (use protective gloves!). Do not remove the seeds! Dice the small onion or shallots. Chop the garlic. Put these ingredients in a saucepan with the oil and stew thoroughly.
- Meanwhile, cut the galangal and the dried tomatoes into small cubes and quarter the fresh tomatoes. After 10 minutes add the chopped ingredients to the chilli and deglaze the mixture with the balsamic vinegar.
- Add the fresh tomatoes, tamarind extract and salt. Add the peppercorns from the glass. The liquid from the glass can also be used. Mix everything together and simmer covered for a few minutes. Finally add the fresh mint leaf. Put the entire mass in a blender and homogenize thoroughly.
- Fill into glasses and store in a cool place. The sambal should be stable for 3 months in the refrigerator.
- Chilli, fresh galangal and tamarind extract are available in Asian grocery stores.
- Avoid contact with the skin. It burns for hours. Anyone who has respiratory problems should either ventilate very well or let someone else do the work straight away.
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