This is for all you spicy food lovers. This chili garlic sauce will add a whole new pallet of flavors to all kinds of dishes. I personally like this with rice, meat and vegetables. It will make everything more flavorful. I don’t recommend this spicy sauce for soup based dishes. That will come another time.
For this recipe I am using fresh harvested bird’s eye chilis, these measure between the 50.000 – 100.000 Scoville units. Next to that, I also have Habanero’s. These go from 200.000 – 300.000 Scoville units. You can use any types of chilis for your own test. You can also immediately choose to go to the video
- Chili’s of your choice (bird’s eye)
- Habanero to make it extra spicy
- Red onions
- Broth Cube
- Frying oil
Garlic and red onions will add extra flavour so it’s not just only spicy but flavorful. Adding salt an broth cube will help with this as well. The oil will be used to make it last longer, so the expiration date won’t be any time soon.
Step 1: prepare and clean the ingredients
Wash the chili’s first and after let them dry in the sun or leave them for a few minutes on a tablecloth if the sun is not shining. While the chili’s are drying, peel the red onion and garlic. The red onions should be cut in larger chunks, and the garlic can just stay as it is.
Step 2: Fry everything (seperatly)
We will be frying everything separately. Garlic, onions will be fried until they are soft. This helps with the next step. Frying chili too but, some can cause a lot of sneezing or even burning sensation. So make sure the kitchen is well ventilated, windows are open.
Step 3: Grind it on a pestle stone mortar
Ad the ingredients on a pestle stone mortar/grinder. If you don’t have this, a blender can be used. Just don’t blend it too long. I like to make it traditionally. I add all the ingredients: Fried garlic, onion and chilis. On top of that salt and a broth cube. Grind it till a mush and it should look like like some paste:
Now to make it last long, for the expiration date we would need another step. Unless you are only making a little but then you can skip Step 4, assuming the sambal will be consumed the same day.
Step 4: Refry it
Add frying oil, and then the mushed garlic chili sauce. Fry it for 1-2 minutes and take it out. You’re done and made a sambal that will last a while.
The short version of this sambal recipe card for print or quick overview is below. There’s also a video attached
Sambal Garlic Chili sauce
- Pestle stone mortar grinder
- 1 tbsp salt
- 1 tbsp oil
- 150 gr garlic
- 150 gr red onion
- 350 gr Chili
- 150 gr Habanero
- 1 piece broth cube chicken
Collect and clean the ingredients
- Wash the chilis, and peel the garlic and onions
- Garlic and onions should remain in big chunks
- Separately fry first the red onions and take them out when it's soft
- Fry the garlic for a few moments until it's soft
- Fry the chilis (make sure it's well ventilated)
- add the chilis, garlic, onion, salt and broth cube on the pestle
- Grind everything in a mush
Refry for long lasting chili
- preheat oil and add the paste from the ground chili's