Ginger sambal

Ingredients for 20 servings:

• 8 tbsp peanut oil
• 6 Pepper, red, medium hot
• 2 small red chili peppers
• 2 small onions, red
• 2 garlic cloves, fresh
• 30 g fresh ginger
• 100 g tomatoes, fully ripe
• 50 g pineapple pulp, fresh
• 2 tbsp lemon juice
• 4 g stock cube, chicken
• 2 tsp white sugar
• Honey to taste
• Sugar to taste
• Salt to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Sambal banjar jahe

Wash the peppers and remove the green stems. Cut into approximately 2 cm long pieces. Remove the stems from the chili and halve them. Be sure to wash your hands with soap now. Peel and quarter the garlic cloves. Peel the ginger and cut into small pieces. First, halve the tomatoes, then remove the green stem end and halve the tomato halves again. Remove the hard center core of the pineapple, cut off 50 g of the flesh, and dice it finely. Reserve the rest for another purpose. Place the tomatoes, pineapple flesh, lime juice, salt, and sugar in a blender and blend on high until the fruit juices are released. Heat a medium-sized frying pan or wok. Add 6 tablespoons of the peanut oil and, when hot enough, sauté the remaining chopped ingredients until the onions begin to brown. Deglaze with the liquid from the blender, bring to a boil, and simmer for about two minutes. Remove from the heat, let cool slightly, and then add to the blender. Set the blender to the lowest setting and blend for 15 seconds, then season with honey and salt. If the sambal is very runny, return it to the pan and thicken slightly until it is creamy and runny. While still hot, pour it into a sterile, screw-top jar. Pour on the remaining peanut oil, seal, let it cool, and store it in the refrigerator. Tip: Once the jar is opened and the sambal is removed, coat the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for months.