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Sambal Hijau is a vibrant Indonesian green chili paste that packs a punch of flavor. The process starts with briefly sautéing green chilies, green tomatoes, shallots, and garlic to soften them, making grinding easier. The coarse paste is then combined with fragrant kaffir lime leaves and seasoned with salt and mushroom bouillon. The result is a versatile sambal that can be stored in a jar and used to elevate any dish with its bold, aromatic...
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Sauté the green chilies, green tomatoes, shallots, and garlic briefly in a pan until softened.
Transfer the sautéed ingredients to a mortar and pestle or chopper and grind into a coarse paste.
Heat the oil in a pan until hot, then turn off the heat and add the sliced kaffir lime leaves.
Add the ground sambal paste to the pan and mix together.
Season with salt and mushroom bouillon, mixing well.
Store the sambal in a glass jar for later use.
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For a smoother sambal, grind the ingredients longer until the desired texture is achieved.
Adjust the amount of salt and mushroom bouillon to suit your taste preferences.
Use fresh kaffir lime leaves for maximum aroma and flavor.
Can I use a blender instead of a mortar and pestle?
Yes, you can use a blender or food processor for convenience, but a mortar and pestle gives a more authentic texture.
How long can I store Sambal Hijau?
You can store it in a glass jar in the refrigerator for up to two weeks.
Can I substitute mushroom bouillon with another seasoning?
Yes, you can use chicken bouillon or vegetable bouillon as a substitute.
What dishes pair well with Sambal Hijau?
Sambal Hijau is great with rice, grilled meats, fried fish, or as a condiment for noodles.
Can I make this sambal less spicy?
To reduce the spiciness, use fewer green chilies or substitute with milder chilies.
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