How to make a spicy chilli sambal paste recipe! This is the perfect homemade sambal chilli paste that can be kept in the fridge to add to all kinds of meals for that extra flavour and spicy kick.
If you love spicy South East Asian recipes then make sure to check out these spicy rambutan ice pops! They are a little different but I promise they are delicous!
Why You'll Love This Recipe
Sambal chilli paste is the perfect companion to any rice dish and can elevate any plan boring dish. It is super easy to make and can be kept in the fridge or frozen, which makes it perfect for meal prep! I love that it is so simple and can make any dish taste amazing. It's also filled with so many spices that are beneficial for your overall health.
Ingredients
To make this spicy sambal chilli paste you will need:
- 50 grams dried chilli
- ½ onion (shallot are usually used but I often just use an onion)
- 4 garlic cloves
- 1 slice of ginger
- 3 fresh red chilli's
- 3 lime leaves
- 1 lemongrass stalk
- 2 tablespoon coconut sugar
- 1 tablespoon tamarind paste
- 1 ¼ cup water (I like to use the chilli water that is used to soak the dried chilli's)
Step by Step Instructions To Make Sambal
Making a spicy sambal chilli paste at home is a straightforward process that allows you to customize the flavors to your personal preferences. Here is a step-by-step guide to help you create your own delicous homemade sambal:
- Prepare the dried chili peppers: Soak the dried chilli peppers in warm water for 30 minutes. Whilst they are soaking, prepare the remaining ingredients.
- Prepare the spices for blending. Remove the shell and ends of the lemongrass and roughly chop. Peel the garlic and roughly chop. Remove the stems off the fresh chilli's (remove the seeds if you prefer a less spicy sambal). Remove the stem from the lime leaves. Remove the skin of the ginger.
- Drain the dried chilli's but keep the water.
- To a food processor add ¼ cup chilli water, dried chilli's, lemongrass, ginger, garlic, lime leaves, and onion. Blend smooth. Don't worry if it's not silky smooth, chunky pieces are okay.
- Heat oil in a large pan or wok. Add the sambal mix, cooking and stirring for 10 to 20 minutes. Add approximately 1 cup of chilli water throughout cooking to achieve the desired consistency.
- Turn off the heat and add the coconut sugar and tamarind paste and continue to mix in for 2 minutes. Allow the sauce to cool before storing in a container or jar.
- You can keep the sambal in the fridge for at least a week or you can freeze sambal for up to 1 month.
Let's Cook!
Discover your new favourite sambal chilli paste recipe with this easy and tasty sambal recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
For more easy and healthy recipes like this one you can follow me on YOUTUBE, INSTAGRAM, TIKTOK, and PINTEREST.
Homemade Spicy Sambal.
Ingredients
- 50 grams dried red chilli's
- 3 red chilli's fresh
- ½ brown onion or 4 shallots
- 4 garlic cloves
- 1 slice ginger
- 3 lime leaves
- 1 lemongrass stalk
- 1¼ cup water I use the chilli water, refer to instructions
- ¼ cup cooking oil I use refined coconut oil
Instructions
- Prepare the dried chili peppers: Soak the dried chilli peppers in warm water for 30 minutes. Whilst they are soaking, prepare the remaining ingredients.
- Prepare the spices for blending. Remove the shell and ends of the lemongrass and roughly chop. Peel the garlic and roughly chop. Remove the stems off the fresh chilli's (remove the seeds if you prefer a less spicy sambal). Remove the stem from the lime leaves. Remove the skin of the ginger.
- Drain the dried chilli's but keep the water.
- To a food processor add ¼ cup chilli water, dried chilli's, lemongrass, ginger, garlic, lime leaves, and onion. Blend smooth. Don't worry if it's not silky smooth, chunky pieces are okay.
- Heat oil in a large pan or wok. Add the sambal mix, cooking and stirring for 10 minutes. Add approximately 1 cup of chilli water throughout cooking to achieve the desired consistency.
- Turn off the heat and add the coconut sugar and tamarind paste and continue to mix in for 2 minutes. Allow the sauce to cool before storing in a container or jar.
- You can keep the sambal in the fridge for at least a week or you can freeze sambal for up to 1 month.
Leave a Reply