A mother-daughter conversation on food and cooking (mostly)

Saturday, September 22, 2012

Homemade Sambal Oelek

I found myself with a surplus of cute little jalapenos from Dad's garden, so I made a batch of sambal.  This is so salty, bright, citrusy, and hot that it just hollers "Hey tastebuds!  Wake up!!"

This is very close to a recipe by Peter Kuruvita, just simpler.

Sambal Oelek

25 or so small jalapeno chiles
1 tablespoon chopped fresh ginger
2 cloves garlic
Zest of 1 lime, grated
2 tablespoons white vinegar
2 teaspoons salt (some people might like less)
2 tablespoons sugar, or less

Chop chiles, ginger, and garlic (I used the whole chile, just cutting off the stem) and then puree coarsely in food processor with half the lime zest, salt, and vinegar.  Cook in a small saucepan over medium heat for ten minutes, adding sugar halfway through, and remaining lime zest for last minute or so.

Store in a non-metal container in refrigerator.


Eva said...

So neat! How long will it keep?

Kris said...

It hasn't degraded at all this week, so I think several weeks.