Authentic Sambal Ijo Recipe
31kcal
Ingredients
- 12 oz jalapeno or any green chilies (about 6 pieces) remove stems, seeds, and slice
- 2½ oz shallots (peeled and roughly chopped)
- 6 garlic cloves (peeled and roughly chopped)
- 3 oz tomatillos or green tomatoes (chopped)
- 1 tablespoon white sugar (add more according to your liking)
- 1 teaspoon salt (add more according to your liking)
- 3 tablespoons vegetable oil
Method
- In a pan, bring water to a boil. Add green chilies, green tomatoes, garlic cloves, and shallots. Blanch for 2-3 minutes or until tender. Use a strainer to remove the vegetables from the pan.
- In a blender or food processor, combine the blanched green chilies, green tomatoes or tomatillos, garlic cloves, and shallots. Blend until smooth.
- Heat some vegetable oil in a pan over medium heat. Add the blended mixture to the pan and cook for 3 minutes or longer, until the sauce is thickened and fragrant. Season with salt and sugar to your liking.
Nutrition
Calories31kcalCarbohydrates7gProtein1gFat0.3gSaturated Fat0.1gPolyunsaturated Fat0.1gMonounsaturated Fat0.03gSodium294mgPotassium173mgFiber2gSugar4gVitamin A471IUVitamin C53mgCalcium13mgIron0.3mg
Notes
Green tomatoes are juicier than tomatillos. For a chunkier Sambal Ijo, use tomatillos.
Chili peppers vary in their levels of heat. To achieve the best result, it's important to be aware of the type of chili you are using and adjust the amount accordingly. You can play with this to get a perfect level of spiciness in Sambal Ijo that is right for you.
Always remember to taste the sauce and adjust the amount of sugar and salt to suit your personal preference.
Sambal ijo can be stored in the refrigerator for up to a week, and it's ready to be served as a spicy condiment alongside your favorite dishes.