California Farm Hot Green Pepper Sauce: Sambal Ijo

Name: How to cook California Farm Hot Green Pepper Sauce: Sambal Ijo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people all year, 2 jars, quart each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Hot Green Pepper Sauce: Sambal Ijo

Green chillies are unripe red chillies, two to four times milder than red ones. This recipe is from our own farm grown young green Jalapeno peppers. A level teaspoon of our green sauce has about the same heat as a level teaspoon black pepper. The pepper sauces stay fresh for a year in the pantry when processed in mason jars. They can get moldy after that, or when opened, keep in fridge.

Ingredient

Food ration :

2 people all year, 2 jars, quart each

Cooking time :

Half an hour.

2 pounds

fresh hot green Jalapeno peppers, chopped (makes sambal ijo)

Elephant garlic bulbs, crushed

1/2 cup

peanut oil

2 cups

rice vinegar

2 Tbs

sea salt

2 Tbs

fermented shrimp paste (trassi, available on amazon)

2 Tbs

ground coriander

Cooking instructions

* Step 1

Preheat wok, add crushed garlic and shrimp paste in peanut oil, fry till brown, stir in chopped green chilies with seeds, fry gently on medium heat till chili juice has evaporated (half an hour). Scrape bottom occasionally.

* Step 2

Preheat wok, add crushed garlic and shrimp paste in peanut oil, fry till brown, stir in chopped red chilies with seeds, fry gently on medium heat till chili juice has evaporated (half an hour). Scrape bottom occasionally.

* Step 3

When juice has evaporated, add coriander and stir.

* Step 4

Ladle hot chili sauce into sterilized jars, boil rice vinegar with sea salt, pour on top, Close lid. Immerse jars in hot water bath, 194F degrees, two inches over the top of the lid, boil 15 minutes, cool in waterbath. If lid vacuum 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.