Sambal Botol - Indonesian Bottled Chili Sauce

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Sauce

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 3 cups

Ingredients

• 4 (~ 400 gram) tomato
• 15-100 gram dried red chilies, seeded and soaked in hot water until soft
• 2 bulb (~ 100 gram) garlic, peeled
• 1 cup water, divided
• 80-100 gram (~ 1/2 cup) sugar, or to taste
• 1 1/2 tablespoon corn starch
• 4 tablespoon soy sauce
• 3 tablespoon fish sauce (*)

Instructions

1. Boil a pot of water. Make a thin crosscut at the bottom of each tomato, then blanch the tomatoes in boiling water for 1-2 minutes. Drain and peel the skin of tomatoes.
2. Puree peeled tomatoes, softened chilies, garlic, and 1/2 cup of water in a blender (or food processor) until smooth and transfer into a sauce pot.
3. Add the rest of the ingredients to the sauce pot and stir really well.
4. Turn on the heat to medium-high and cook until boiling. Then, reduce heat to low, and simmer for 30 minutes until thick, stirring frequently. Adjust taste if needed.
5. Store the chili sauce in sterilized glass jars. It should be fresh for up to 2 months. (**)

Notes

• (*) Or salt, if you want a fully vegetarian version.
• (**) Most of the time, they can last for up to 3-4 months, but I just want to be conservative here :)