KOMPAS.com – Sambal is best eaten in cold weather during the rainy season to warm the body.
Making long-lasting chili sauce does not only depend on the cooking process, but also on the quality of the chilies used.
The right fresh chilies will produce chili sauce that tastes delicious, is spicy, and doesn’t go stale quickly.
Also read: Are Chilies Good for Health? Here’s the explanation…
Characteristics of chilies that are suitable for making chili sauce
Here is a guide to choosing good chilies for chili sauce:
1. Choose the appropriate type of chili
The type of chili greatly influences the level of spiciness of the chili sauce. According to the book Spices, Flavorings and Accompaniments to Indonesian Cooking by Murdijati Gardjito, there are several types of chilies that can be used:
- Cayenne pepper: Suitable for those of you who like very spicy chili sauce
- Large red chilies: Give the chili an attractive color and medium spicy taste
- Green chilies: Adds a fresh aroma to the chili sauce
For a balanced taste, you can also combine these three types of chili.
2. Chili is old
Chilies that are old or perfectly ripe have an optimal spicy taste. Immature chilies tend to be less spicy and can affect the final taste of your chili.
Also read: How to Store Chilies in the Refrigerator so They Last Longer
3. Bright color and not damaged
Fresh chilies have bright colors, both red, green and yellow. Avoid chilies that have brown or rotten parts, as this can shorten the shelf life of the chili sauce and make it taste less delicious.
Illustration: Are chilies good for health?4. Firm and crunchy texture
Fresh chilies have a firm surface texture and feel crunchy when pressed. If you find chilies that are soft or shriveled, you should not use them because it can make the chili less delicious and spoil quickly.
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