Homemade sambal - vegan recipe ⋆ SOULFOOD.nl

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I confess right away: I really have a weakness for sambal. In our fridge there are always at least 5 jars that are all in use. At the very least – on a good day there are as many as 10! The best is still homemade sambal. Or pika, as we call it on Curaçao.

This recipe is one of the easiest, but also one of the tastiest. You can make your own fried sambal in an instant that is not overly hot. You can play to your heart's content with that heat… do you want the sambal hotter? Then add more peppers. Or try a really hot pepper, such as the Carolina Reaper. And do you like an extra mild sambal? Then put less peppers in it, or less hot… such as jalapeño peppers or chili peppers.

In this recipe I use a mix of peppers. This way the taste and the heat are well balanced. The heat can be compared to the raw pika from Curacao or with a bottle of hot sauce. In addition to being super tasty, this sambal is also completely plant-based and therefore suitable for vegans.

This recipe is for 2 large pots of sambal. Do you need more or less? Then simply double or halve the recipe

Ingredients:

200 gr peppers of your choice
(I used Madame Jeanette, Adjuma and Jalapeño)
2 onions, chopped
5 cloves garlic
5 tbsp oil (sunflower, rice or groundnut)
1 the The Original spice mix*
*or use spices, salt and pepper to taste
250 gr tomato cubes
70 gr (1 small can) tomato puree
1 tbsp dark soy sauce

Preparation of homemade sambal

Cut the peppers into pieces and chop the onions. Squeeze the garlic cloves. (Tip: save time? Put everything in the blender!)

Heat the oil over a low heat and fry the onion, peppers and garlic until the onion is translucent. Then add the spice mix or use salt and pepper.

Let it cook for a few minutes and then add the diced tomatoes, tomato puree and soy sauce. Now put the lid on the pan and let the sambal cook on very low heat for about 10 minutes.

Didn't you put the onion and peppers in the blender? Then you can now finely grind everything with a stick blender. Add some extra water if the sambal is too thick.

Put the homemade sambal in jars with a tight seal. I use jam jars with a click lid. If these have been cleaned properly, are well filled and the sambal is still hot when scooping, the lids will create a vacuum and you can keep the sambal in the pantry for up to a year.

After opening, the jar can be kept in the refrigerator for about 2 weeks. Enjoy your dinner!