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Sambal tomato

Sambal tomato made with Rawit, red chilli peppers and of course cherry tomatoes. Easy to make and deliciously sweet and spicy.

VeganVegetarian
Side dish
AsianSauces & dips
30 minutes
6 persons

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Sambal Tomato Westlandpeppers
Sambal tomato

Sambal tomato made with Rawit, red chilli peppers and of course cherry tomatoes. Easy to make and deliciously sweet and spicy.

VeganVegetarian
Side dish
AsianSauces & dips
30 minutes
6 persons

Share:

Sambal Tomato Westlandpeppers

This is how you make it

1
Wash the chillies and cherry tomatoes and remove the stalks from the chillies. For a less hot sambal, remove the seeds.

2
Grind all the products in a blender or with a hand blender. Briefly fry the sambal in a wok or frying pan with a large dash of oil. Leave it on high heat for 3 minutes and keep stirring. Then put the pan on low heat and let it simmer for another 20 minutes.

3
Put the sambal in a clean jar, turn the lid on. Place the jar upside down so that it pulls vacuum and is perfectly sealed. Leave the sambal to cool and store in the refrigerator.

Shelf life

Once you have opened the jar of sambal, it has a limited shelf life. If you always use a clean spoon, you will extend the shelf life. You can also always pour a small layer of oil on top of the sambal after you have scooped some out.

Ingredients

200g red
4 rode
200g
  • 1 solo garlic
  • 2 large onions
  • 2 cm fresh ginger
  • 1 tbsp vinegar
  • 3 tbsp sugar

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2678 KZ De Lier

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+31(0)174-521876

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