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Suriname Hot Pepper Sambal
Suriname Hot Pepper Sambal is a traditional Surinamese recipe for a classic Indonesian-style condiment based on plenty of hot chillies in a vinegar base. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Suriname Hot Pepper Sambal.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
1 jar
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesSpice RecipesSuriname Recipes
Sambal is the Indonesian and Malaysian name for a condiment and ingredient that, traditionally, consists of ground chilli peppers. With a large Indonesian population, it is hardly surprising that this has become a culinary staple in Suriname. I didn’t have a Madam Jeanette chilli to make this, so I substituted a local yellow habanero.
Ingredients:
200g (or more if you want it really fiery) Madame Jeanette (also known as the ‘Suriname yellow’; a chilli cultivar, originally from Suriname; rated 125,000–325,000 on the Scoville scale) or Adjuma (a variety of Capsicum chinese chilli, originally from Brazil; rated 100,000 – 500,000 on the Scoville scale)
4 medium-sized onions, chopped
4 garlic cloves
200ml vinegar
100ml water
2 tsp
masala curry powder
Salt, to taste
3 tsp sugar
2 tsp mustard
Method:
Rinse the chillies, then remove the stems before slicing in half lengthways.
Combine the chillies, onions and garlic in a food processor. Pulse to chop then blend to a thick paste. Turn into a jug then mix in the vinegar, water, masala curry powder, salt, sugar and mustard powder.
Stir everything well to combine then pour into a jar and secure the lid. This sambal will keep in the refrigerator for up to 5 months.
