Ingredients

The following ingredients have 1 Servings
  • 1 onion
  • 2 cloves of garlic
  • 8 scotch bonnet chillies
  • 2 small red peppers
  • 1 ripe tomato
  • 2 tablespoons apple vinegar
  • 2 tablespoons sunflower oil, or any other neutral oil
  • Salt to taste
  • 1 tablespoon sugar

Instruction

  • You will need the following cooking equipment:: Small paring knife, Chef's knife, Cutting board, Preserving jar, Kitchen tongs, Small pan, Blender, Powder-free latex gloves (optional, but highly recommended)
  • START by sterilizing the preserving jar. FILL the small pan with water and bring to a boil. USE the kitchen tongs to lower the preserving jar into the small pan with boiling water.
  • TURN the preserving jar around, until the whole jar has been cleaned and sterilized. Removing seeds from a scotch bonnet chilli
  • PUT on the powder-free latex gloves, you can skip this part but we highly recommend it. REMOVE the stems and seeds from the scotch bonnet chillies and cut them in half.
  • REPEAT this step for the two small red peppers. CLEAN the ripe tomato and slice it into pieces; no need to be precise. PEEL the cloves of garlic and set aside. Scotch bonnet chillies sambal
  • PUT the sliced scotch bonnet chillies into the blender along with the red peppers, chopped onion and tomato. PUT the lid on the blender and pulse a few times. Add the apple vinegar, sugar, salt and sunflower oil.
  • BLEND for 15 seconds, or until the sambal is smooth but not too chunky. Don't blend the sambal too much, otherwise, you'll end up with a mush.
  • STORE the sambal in the sterilized preserving jar in your refrigerator for up to 2 weeks after opening.