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You are here: Home / Recipes / Scotch bonnet chillies sambal

Scotch bonnet chillies sambal

June 19, 2016 by ohmydish 4 Comments

This Caribbean Scotch bonnet chillies sambal is VERY spicy and perfect for roti, chicken and wok dishes. Ready in 15 minutes.
Yield: 1 jar for 30 people | Prep Time: 5 minutes | Cooking time: 10 minutes | Difficulty: Beginner, Easy

Ingredients

  • 1 onion
  • 2 cloves of garlic
  • 8 scotch bonnet chillies
  • 2 small red peppers
  • 1 ripe tomato
  • 2 tablespoons apple vinegar
  • 2 tablespoons sunflower oil, or any other neutral oil
  • Salt to taste
  • 1 tablespoon sugar
Scotch bonnet chillies sambal ingredients
Scotch bonnet chillies sambal ingredients

Kitchen equipment needed

  • Small paring knife
  • Chef’s knife
  • Cutting board
  • Preserving jar
  • Kitchen tongs
  • Small pan
  • Blender
  • Powder-free latex gloves (optional, but highly recommended)

Preparation — 5 minutes

START by sterilizing the preserving jar. FILL the small pan with water and bring to a boil. USE the kitchen tongs to lower the preserving jar into the small pan with boiling water. TURN the preserving jar around, until the whole jar has been cleaned and sterilized.

Removing seeds from a scotch bonnet chilli
Removing seeds from a scotch bonnet chilli

PUT on the powder-free latex gloves, you can skip this part but we highly recommend it. REMOVE the stems and seeds from the scotch bonnet chillies and cut them in half. REPEAT this step for the two small red peppers. CLEAN the ripe tomato and slice it into pieces; no need to be precise. PEEL the cloves of garlic and set aside.

Scotch bonnet chillies sambal
Scotch bonnet chillies sambal

Making the Scotch bonnet chillies sambal — 10 minutes

PUT the sliced scotch bonnet chillies into the blender along with the red peppers, chopped onion and tomato. PUT the lid on the blender and pulse a few times. ADD the apple vinegar, sugar, salt and sunflower oil. BLEND for 15 seconds, or until the sambal is smooth but not too chunky. Don’t blend the sambal too much, otherwise you’ll end up with a mush.

STORE the sambal in the sterilized preserving jar in your refrigerator for up to 2 weeks after opening.

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Summary
recipe image
Recipe Name
Scotch bonnet chillies sambal
Published On
2016-06-19
Preparation Time
5M
Cook Time
10M
Total Time
15M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Filed Under: Sauces, Side dishes Tagged With: apple cider, apple vinegar, chilli, chillies, garlic, oil, onion, red pepper, salt, scotch bonnet, Scotch bonnet chillies sambal, sugar, sunflower oil, tomato, vinegar

About ohmydish

Veronique works as a chef and Marco builds websites. We've started ohmydish.com in 2014 to give us a way of sharing our recipes with the world. Since we like all kinds of foods, you'll see dishes from every kitchen imaginable. Our recipes are not specifically healthy, vegan, easy or frugal, but they do have one thing in common: they are all made with passion. You can contact us if you have any questions about food, recipes or our food blog.

Reader Interactions

Comments

  1. Stef @ Snelle pompoensoep recepten says

    September 11, 2016 at 5:55 PM

    Hi Véronique and Marco,

    To give your delicious looking sambal an Asian twist, you could add:
    – fresh roots like laos (galangal), ginger or turmeric
    – leaves of kaffir
    – stem of lemongrass.

    Warm regards,

    Stef

    Reply
    • ohmydish says

      September 11, 2016 at 6:35 PM

      Thanks for the addition Stef!

      Reply
  2. Julia says

    October 28, 2018 at 4:49 PM

    Great recipe!

    Reply
    • ohmydish says

      October 28, 2018 at 5:24 PM

      Thanks Julia!

      Reply

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