📝 About This Recipe
A cornerstone of West Sumatran cuisine, Sambal Ijo is the vibrant, savory soul of any Nasi Padang feast. Unlike its fiery red counterparts, this green chili relish is prized for its mild heat, tangy undertones from green tomatoes, and the deep umami of slow-cooked aromatics. It is a coarse, oily, and incredibly addictive condiment that elevates simple steamed rice and fried proteins to gourmet status.
🥗 Ingredients
The Aromatics
- 250 grams Large Green Chilies (stems removed, halved)
- 50 grams Green Bird's Eye Chilies (for extra heat; adjust to preference)
- 3-4 pieces Green Tomatoes (firm and unripe, quartered)
- 10 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
The Sauté and Seasoning
- 1/2 cup Vegetable Oil (coconut oil is also excellent for authenticity)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1/2 teaspoon Mushroom Bouillon or MSG (optional, for classic savory depth)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
-
1
Begin by cleaning all the fresh produce. Remove the stems from the large green chilies and the bird's eye chilies. Quarter the green tomatoes and peel your shallots and garlic.
-
2
Bring a medium pot of water to a boil. Add the large green chilies, bird's eye chilies, green tomatoes, shallots, and garlic to the boiling water.
-
3
Blanch the ingredients for about 5-7 minutes. You want them to soften slightly and lose their raw 'grassy' edge, but they should still retain a vibrant green color.
-
4
Drain the blanched ingredients thoroughly using a colander. Let them sit for a minute to ensure excess water evaporates.
-
5
Transfer the blanched ingredients to a stone mortar and pestle (cobek). Pound them into a coarse paste. You want chunks of chili skin and tomato visible—do not turn it into a smooth purée.
-
6
If using a food processor, pulse only 3-4 times. The texture should be 'chopped' rather than blended.
-
7
Heat the vegetable oil in a wok or wide skillet over medium-low heat. The generous amount of oil is key to preserving the sambal and giving it the right mouthfeel.
-
8
Add the coarse chili paste to the hot oil. Stir in the kaffir lime leaves immediately to infuse the oil with their citrusy aroma.
-
9
Sauté the mixture gently for 10-15 minutes. Stir frequently to prevent sticking. The sambal is ready when the oil begins to separate from the chili paste (pecah minyak) and the color darkens slightly to an olive green.
-
10
Season with salt, sugar, and mushroom bouillon. Stir well to incorporate.
-
11
Pour in the fresh lime juice. This adds a final bright note and helps preserve the green color.
-
12
Taste and adjust seasoning. It should be savory, slightly tangy, and rich with oil.
-
13
Remove from heat and allow the Sambal Ijo to cool completely at room temperature.
-
14
Once cooled, transfer to a clean, sterilized glass jar. Ensure there is a thin layer of oil on top to keep it fresh.
💡 Chef's Tips
Use only green tomatoes; red ones will turn the sambal brown and change the flavor profile. Do not over-boil the chilies or they will lose their bright green hue and turn mushy. A stone mortar and pestle provides the most authentic texture, which is essential for Padang-style sambal. If the sambal tastes bitter, add a tiny pinch more sugar to balance the tannins in the green chilies. Always use a clean spoon when scooping from the jar to prevent spoilage; it lasts up to 2 weeks in the fridge.
🍽️ Serving Suggestions
Serve alongside 'Ayam Pop' or fried chicken for a classic Sumatran experience. Pairs perfectly with 'Rendang' and steamed jasmine rice to cut through the richness of the beef. Use it as a topping for grilled fish (Ikan Bakar) with a squeeze of extra lime. Stir a spoonful into fried rice (Nasi Goreng) for a unique green chili twist. Enjoy with crispy fried tempeh or tofu as a simple, spicy snack.