Recipe of Any-night-of-the-week California Farm Green Chili sauce: Sambal Ijo Goreng
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Any-night-of-the-week California Farm Green Chili sauce: Sambal Ijo Goreng. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make California Farm Green Chili sauce: Sambal Ijo Goreng is 2 people all year, 2 jars, pound each. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Green Chili sauce: Sambal Ijo Goreng estimated approx Half an hour..
To begin with this particular recipe, we must prepare a few ingredients. You can have California Farm Green Chili sauce: Sambal Ijo Goreng using 8 ingredients and 3 steps. Here is how you can achieve it.
Sambals are Indonesian hot sauces, usually made from red chillies. Green chillies are unripe red chillies, two to four times milder than red ones. This recipe is for our own farm grown green Jalapeno peppers. Frying them makes them taste milder on the tongue than eaten raw. A level teaspoon of our green chili sauce has about the same heat as a level teaspoon black ground pepper.
Ingredients and spices that need to be Make ready to make California Farm Green Chili sauce: Sambal Ijo Goreng:
- 2 pounds hot green Jalapeno peppers, chopped
- Elephant garlic bulb, crushed
- 1/4 cup peanut oil
- cup rice vinegar
- Tbs fermented shrimp paste (trassi, available on amazon)
- Tbs ground coriander
- Cost
- Peppers, home grown, garlic, home grown, peanut oil 13 cents, rice vinegar 50 cents, spices 20 cents, reuseable jars, 83 cents per pound jar
Instructions to make California Farm Green Chili sauce: Sambal Ijo Goreng
- Preheat heavy cast iron pan, add crushed garlic and shrimp paste in peanut oil, fry till brown, stir in chopped green chilies, fry gently on medium heat till chili juice has evaporated (half an hour). Scrape bottom occasionally.
- When juice has evaporated, add coriander and stir.
- Ladle hot chili sauce into jars, pour boiling hot rice vinegar on top, Close lid, cool. If lid seals when cold, keep in pantry; if not keep in fridge. Serve as a condiment with all meals you like to spice up. Try half a teaspoon on your fried egg for breakfast. Enjoy
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