Jakarta (ANTARA) – Indonesia is known for its culinary riches with a variety of mouth-watering chili sauces. One of the famous ones is sambal ijo, a green chili sauce which is a mandatory addition to the dining table.
This sambal is often found in typical Padang dishes, but has now spread widely and is popular throughout Indonesia.
Green chili sauce is a chili sauce made from green chilies which is prepared with various spices such as shallots, garlic, green tomatoes and salt.
Its characteristic lies in its green color which comes from green chilies and tomatoes. Apart from its attractive color, this chili sauce has a distinctive taste with a combination of spicy, savory and slightly sour.
This chili sauce is not only appetizing, but also provides a fresh spicy sensation, thus enhancing the taste of the dishes served with it. For those of you who want to enjoy the fresh spicy taste sensation of green chili sauce, there’s no harm in trying to make it yourself at home.
However, before that, let’s explore the origins of this green chili sauce and a recipe for an easy way to make it to complement your dishes.
The origin of green chili sauce
The origin of green chili sauce is closely related to the culinary traditions of West Sumatra, the Minang people are accustomed to spicy dishes.
This chili sauce is called lado mudoone of the complementary chili choices that cannot be separated from Padang cuisine.
The Minangkabau people adopted green chilies as a typical ingredient in their chili sauce, which became widely known as sambal ijo. In the Padang culinary tradition, green chili sauce is usually served as a complement to side dishes such as rendang, chicken pops, grilled fish, or even beef jerky. balado.
This chili sauce is different from red chili sauce in general which uses red chilies, resulting in a taste that is not too spicy but still delicious, with a distinctive color.
Green chili sauce is made from green chilies mixed with various spices such as shallots, garlic, green tomatoes and salt.
With increasing interest in Padang cuisine in various regions, the popularity of green chili sauce has also increased. Padang restaurants in various big cities, even abroad, now make this chili sauce one of their favorite menus.
Apart from being a complement to dishes, green chili sauce has important cultural meaning for the Minang people. On various occasions, this chili sauce symbolizes hospitality. Serving green chili sauce to guests is a form of respect and appreciation.
Recipe and method for making typical Padang green chili sauce
Ingredients
• 120 grams of large green chilies
• 100 grams of green tomatoes
• 25 cayenne peppers (optional)
• 8 red onions
• 5 cloves of garlic
• 2 lime leaves (optional)
• sugar and salt to taste
How to make green chili sauce
1. Boil the main ingredients, such as green chilies, cayenne peppers, tomatoes, shallots and garlic until slightly wilted. Then drain.
2. After draining, grind the ingredients by adding enough sugar and salt, grind them roughly so that the texture remains.
3. Next, heat the oil to stir-fry the crushed chili sauce with lime leaves. Stir until the chili sauce is cooked and gives off a fragrant aroma.
4. Green chili sauce is ready to be served as an accompaniment to your favorite dish.
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Reporter: Sean Anggiatheda Sitorus
Editor: Alviansyah Pasaribu
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