Spicy and fruity chili paste – Sambal Raja Banjarmasin

Ingredients for 2 servings:

• 4 m.-large tomato(s), fully ripe
• 150 g mango(s), not quite ripe
• 4 Pepper, red, long, mild to medium hot
• 1 tbsp lemon juice
• 2 tbsp tomato juice
• 6 g chicken stock powder, chicken bouillon
• 3 tbsp sugar, fine
• 4 tbsp sunflower oil
• 4 small chili peppers, green, fresh or frozen
• 10 g turmeric, fresh or frozen
• 15 g ginger root, fresh or frozen
• 4 small kaffir lime leaves
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the first three ingredients for the sambal. Wash the tomatoes. Remove the stems. Halve the pods lengthwise and remove the green core. Halve the halves lengthwise and cut them into thirds crosswise. Peel and fillet the mango, then chop the required amount into small pieces. Wash the fresh red chili peppers. Remove the stems. Cut the pods diagonally into approximately 8 mm wide pieces, leaving the seeds. Place the ingredients in a blender in order of preparation. Add the lemon juice, tomato juice, stock, and sugar, along with 2 tablespoons of sunflower oil. First, coarsely puree everything on the lowest setting, then blend for 1 minute on the highest setting until smooth. Wash the small green chili peppers, cut them crosswise into thin rings, leaving the seeds, and discarding the stems. Wash the fresh turmeric, peel it, and cut it into thin slices. Weigh and thaw frozen goods. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and defrost the frozen goods. Heat the remaining sunflower oil in a pan and fry the green chilies, turmeric, and ginger slices for 2 minutes. Deglaze everything with the sauce in a blender. Do not clean the blender jar yet. Add the kaffir lime leaves to the sambal in the pan and simmer for 15 minutes. Remove the sambal from the heat and let it cool slightly. Remove the leaves and blend the sambal again for 1 minute until smooth. Use the finished sambal immediately or freeze any unused portion in portions.