Sao's Sambal Cabe Besar 1

Ingredients for 1 servings:

• 400 g water
• 4 small tomatoes, fully ripe
• 80 g Pepper, red, long
• 1 lemon(s), juice only
• 180 g white sugar
• 30 g vinegar essence, 25%
• 12 g chicken broth, granulated
• 1 tsp citric acid
• 1 small cinnamon stick(s)
• 10 g ginger, fresh or frozen
• 20 g tamarind(s), 1 portion with seeds
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp tapioca flour
• n. B. Honey, light
• e.g. rice vinegar, Chinese, mild

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

This sweet and sour pepperoni sauce with a delicate ginger and cinnamon flavor is used by the tablespoon in many Asian sauces.

A sterile 750 ml screw-top bottle is required. Wash the tomatoes, remove the stems, and halve them lengthwise. Remove the green and white cores, then halve each half lengthwise and crosswise. Wash the chili peppers and cut them crosswise into approximately 2 cm long pieces, reserving the seeds and discarding the stems. Squeeze the lemon, reserving the juice, and discarding the peels. Wash, peel, and thinly slice the ginger. Place the water and all the ingredients, from water to citric acid, in a blender and blend on the lowest setting for 1 minute until coarsely pureed, then blend on the highest setting for another minute until finely pureed. Transfer the mixture to a 2-liter saucepan with a lid, add the cinnamon stick and ginger, crumble in the tamarind, and simmer for 10 minutes. Combine the tapioca flour with the rice wine and stir into the simmering sauce. Simmer for another 20 minutes. Let cool, then strain. Remove the cinnamon stick and strain the sauce loosely through a sieve. Bring back to a boil briefly, season with honey and rice vinegar, and pour into a sterile bottle. Store in the refrigerator. Note: The tamarind is available packaged in Asian stores under the Malaysian name Asem Sayur Bulat in the form of 8-10 balls (approx. 20 g per ball).