Sambal "olé"

Ingredients for 1 servings:

• 100 g red chili pepper(s), stemmed
• 1 small onion(s) or shallot
• 1 garlic clove(s)
• 100 g tomato(s), approx. 8 cocktail tomatoes
• 8 g salt
• 7 g peppercorns, green from the jar
• 12 g galangal, fresh
• 20 g tomato(s), dried
• 1 tbsp tamarind paste (tamarind extract)
• 10 g vegetable oil
• 40 g balsamic vinegar
• 1 leaf mint, fresh
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

It couldn’t be sharper

Remove the stems from the chilies and roughly chop them (wear protective gloves!). Do not remove the seeds! Dice the small onion or shallots. Mince the garlic. Place these ingredients in a pot with the oil and sauté thoroughly. Meanwhile, dice the galangal and sun-dried tomatoes and quarter the fresh tomatoes. After 10 minutes, add the chopped ingredients to the chili and deglaze the mixture with the balsamic vinegar. Add the fresh tomatoes, tamarind extract, and salt. Add the peppercorns from the jar. The liquid from the jar can also be used. Mix everything together and simmer, covered, for a few minutes. Finally, add the fresh mint leaf. Place the entire mixture in a blender and blend thoroughly. Pour into jars and store in a cool place. The sambal should keep for 3 months in the refrigerator. Chili, fresh galangal, and tamarind extract are available at Asian grocery stores. Avoid contact with skin. It will burn for hours. If you have respiratory problems, you should either ventilate well or have someone else do the work.