Growing up we always had a big jar of this sitting in the fridge. My grandmother would make huge batches for my parents whenever we would go visit her and it would last us for a few months to a year. As a kid, I never really appreciated it because little me did not like spicy or red coloured food with visible chili seeds swimming in it. I did however overcome that fear as a teen and today, I love everything spicy haha.
This sambal goes with pretty much any rice dishes. I love this especially in my lazy quick fried rice and that’s pretty much how I use it most of the time, it really adds that boost of flavours to your fried rice!
Sambal Jeruk (Pickled Sambal)
- 4 fresh red chili peppers
- fresh bird's eye chilis
- 1/4 cup white vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- a small knob of belacan or terasi (shrimp paste), optional
Grind the chili peppers together with the shrimp paste in a grinder and transfer to a small mason jar.
Add vinegar, sugar, salt and stir to dissolve.
Let sit for at least one week in the refrigerator before consuming to allow it to develop its full tart, spicy flavor.
- Skip the bird's eye chilis if you cannot handle spicy very well.
- This sambal will keep in the fridge for several months.
- Sambal should be sweet, spicy and a little sour; the perfect balance!