I was absolutely surprised to see that the pepper plants in the garden were still giving more pepper than I had expected. Even though it was October and I had already harvested both the 'Chinese 5 colour pepper' and the 'Chocolate Bhut Jolokia pepper' plant already multiple times, they continued to give and give and give. And that while we already a couple of cold nights here.
I guess the strength of the sun is still enough to keep growth happening. Not a bad thing if you ask me. So what to do now with this endless stash of hot pepper. I had already dried a bunch of them, turning them into chili powder as you were able to see in this post and I have been using them in almost every dish for the last two months.
Now it was time to make a decent sambal from them!
The start of this...
Again, everything around these peppers is handle with care. In my previous post you were able to see that I was using gloves on handling the whole process of cutting them.
Luckily this time I didn't need any hand cutting the peppers, so I just went in the whole process without touching them. Cutting them from the tree with scissors and dumping them in the blender with tweezers.
I used this recipe as some inspiration for making the sambal. I had no idea how many grams of pepper I had so just did a bit of mixing and matching with the ingredients, just thinking on what could be right.
- Peppers everything I had
- 1 Onion in large chunks
- 3 cloves of garlic (or 4 because why not)
- 1 teapsoon of vinegar
- 2 tablespoons of ketjap manis
- 1 tea spoon of sugar
- 50 mililiters of sunflower oil
- a bit of salt
I just put this in the blender and didn't even bother to make it a too much of a smooth cream. I think it is allowed to have the seeds of the peppers inside of there.
After the blending you toss it into a pan to heat the mixture until it boils. Just be super carefull with this again as even the steam coming off of it is literally like pepper spray.
Also...no licking the spoons for your own safety haha 🔥
The result
I cooked a couple of old small jars in boiling water for this. I took as many of the smallest ones I have for this. This because sambal doesn't last forever but also because this stuff is so hot, that you literally only need a knife point to enhance the flavour of your dish.
Better said, a small jar will still last forever. And....they are nice to give away to friends who like spicy food as well. Only for the real heat lovers!
And there it is! A sambal from scratch! Way more easy than I had expected, because this literally didn't even take 10 minutes to make.
I guess I have taken the best possible options for using all of the peppers that were possible this season.
Si fuese por mí los regalo. Primero, pica mucho, aparte hay unos que están MEGA arrugados, esos se vé que te pican hasta el otro día e incluso hasta por detrás, de paso, lleva semillas, tengo entendido que laa semillas son ultra picantes jaja. hay que ver que el picante es para masoquistas, como pueden comer algo así? yo no me acostumbraría, a menos que sea el fin del mundo o algo así y sólo existan los picantes JAJA
Hahaa they are indeed MEGA hot but that it also the cool thing there. You only need a pinch of sambal to heat up the whole meal and that without the vinegar taste that hot sauce usually has haha.
And yeah...the more wrinkled the pepper the more scary they are indeed!
Thx for the find and effort as always guys!
Hum... that definitely looks interesting! I love spicy food. Does it maintain food's flavour, or does it change it a lot?
Omg these peppers looks super spicy what a spicy dish you made, love it 😍😍
Dang, it sounds like you had a great harvest. We had enough to make sambal, but we sure didn't get the pleasure to harvest more than just this one time last week. So last weekend we also made our sambal. The only difference is the choice of peppers. We grew the "Carolina Reaper" this year. We also use lemon juice instead of vinegar. Another thing my partner did, to make it all a bit more fruity (the pepper itself is already fruity in taste if you can still taste the flavor due to the extreme heat), was to add a few pears to the sambal. I can recommend it ... it tastes delicious.
Enjoy your sambal. I'm already searching for which peppers we want to grow next summer. Lol