Sambal Hijau

Name: Sambal Hijau
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1/2 lb green chilies, trimmed; 4 green tomatoes, halved; 6 shallots, peeled; 4 garlic cloves, peeled; 4 makrut lime leaves, torn; 1/4 cup cooking oil; 1 tsp salt; 1/2 tsp sugar

A bright and savory green chili condiment simmered with green tomatoes, shallots, and fragrant lime leaves.

30 minEasyServes 865 cal/serving

IndonesianSauceStovetopVegetarianVeganPescatarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

1/2 lb green chilies, trimmed
4 green tomatoes, halved
6 shallots, peeled
4 garlic cloves, peeled
4 makrut lime leaves, torn
1/4 cup cooking oil
1 tsp salt
1/2 tsp sugar

Instructions

1

Boil 1/2 lb trimmed green chilies, 4 halved green tomatoes, 6 peeled shallots, and 4 peeled garlic cloves in a pot of water for 5 minutes until soft, then drain well.
2

Coarsely crush or pound the boiled green chilies, green tomatoes, shallots, and garlic cloves using a mortar or food processor.
3

Heat 1/4 cup cooking oil in a skillet over medium heat.
4

Add the crushed mixture along with 4 torn makrut lime leaves, 1 tsp salt, and 1/2 tsp sugar.
5

Cook stirring constantly for 10 minutes until oil separates.

Questions

How long does Sambal Hijau keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Sambal Hijau?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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