Homemade spicy sambal

Name: homemade spicy sambal
Cook time: 10 min
Total time: 70 min
Yield: 1
Cuisine: Asian
Ingredients: 50 g rauwitt peppers red and green tray; 200 g shallots; 3 garlic; 2 stem chilled lemongrass lemongrass; 4 el peanut oil; 1 tl ground laos; 4 el coconut blossom sugar; 400 g tomato cubes; 100 ml water

Sambal or spicy sauce, made from rawitt peppers, shallots, garlic, lemongrass, laos, coconut blossom sugar and tomato cubes.

Ingredients

Kitchen Stuff

1 food processor
1 weckpot (à 500 ml)

Directions

Cut the stalk of the peppers, halve the shallots. Put the garlic in the food processor and grind to a coarse paste.
Remove the outer (dry) leaves from the lemongrass stalk. With the blade of a broad knife, cut the thickest part and halve in length.
Heat the oil in a pan and fry the pepper paste, laos and lemongrass for 5 minutes.
Add the sugar, tomato cubes and water and bring to the boil again. Leave to cook for 1 hour with the lid on the pan over low heat. Scoop occasionally.
Turn off the heat and cool the sambal in 1 hour. Scoop in the clean container.