Updated: Apr 13
After the collaboration, I knew I have to make a version of sambal hijau. Maybe this journey has rekindled my heritage being of Indonesian blood. Or maybe, I am intrigued to experiment with the process myself. Indeed, it took quite a bit of research, trial and error before I nailed it. Needless to say, this is the best version of sambal hijau I'd managed to create.
I used 3 types of green chilies for flavor contrast. Padrón for an earthy and sweet taste, Jalapeño for that heat and chilies padi for that extra kick. I was on cloud 9 when I was able to get my hands on fresh tomatillos!
Yes, I got tomatillos and all the chilies from La Mexicana; a local Mexican grocery store. If you are looking for authentic Mexican supplies, you know where to get them. Speaking of tomatillos, you can of cos use jarred ones. I am not judging because I know fresh tomatillos are pretty rare in some parts of the world. Anyway, I hope you will give this vegan-friendly sambal a try.
(Make 1 Pint)
Green Chilies Padi Deseeded, 2
Garlic Crushed, 3 Cloves
Fresh Tomatillos Coarsely Sliced, 3 or 1/2 Cup Jarred Tomatillos
Red Onion Coarsely Chopped, 1
High Quality Olive Oil, 2 TBSP
Lemongrass White Part Only Crushed, 1 Stalk
Kaffir Lime Leaves Crushed, 3
Sea Salt, Pinch
Demerara Sugar, Pinch
Dried Mushroom Powder, Pinch
Peanut Oil, 1 TBSP
Cast Iron Skillet / Pan
Food Processor / Blender
Transfer Padrón and Jalapeño onto a baking tray lined with parchment paper.
Wack into the oven and roast until lightly charred.
Remove from the oven, flip and continue roasting until lightly charred.
Remove from the oven and transfer into a large bowl.
Cover with cling film and set aside for 30 mins.
After 30 mins, remove the seeds from the chilies.
Use a knife to scrape the flesh from the charred skins.
Transfer the flesh into a blender.
Add in green chilies, garlic, tomatillos and onion.
Add in 1/4 of hot water.
Blitz until smooth.
*If you prefer a chunky texture, you can pulse it a few times to your preference.*
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the green chili paste.
Add in lemongrass and lime leaves.
Stir to combine well.
Taste and adjust for seasoning with salt, sugar and mushroom powder.
Give it a stir and bring it up to a slow simmer.
Cook until the paste has thickened.
Fish out the lemongrass and lime leaves.
Transfer into a sterilized jar.
Add peanut oil and chill in the fridge.
It should last for 1 month.
This recipe is featured in my ECookbook: