Sambal Cabe Ijo Padang - Padang Green Chili Relish

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Last updated: Nov 27, 2013 — Published: Nov 27, 2013 — By: Anita — 4 comments

This is your basic sambal cabe ijo for Padang cuisine fans out there. This chili sauce, though I would personally call this a relish instead of sauce due to its chunky texture, is easy to make and tastes great either by itself or with simply boiled or steamed vegetables. I love this sauce so much sometimes I take my lalap with this instead of the regular sambal terasi . ♥

Sambal Cabe Ijo Padang

Author: Anita Jacobson

Categories: Sauce

Cuisine: Indonesian

Ingredients: Seafood Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Print Recipe

Ingredients

100 gram green chilies (Indonesian: cabe ijo besar)
5 shallots (Indonesian: bawang merah)
2 tablespoon oil
1 tablespoon lime juice (Indonesian: jeruk nipis)
3 tomatillos (Indonesian: tomat hijau), thinly sliced
1 teaspoon salt
1 teaspoon sugar
50 gram Medan anchovies (Indonesian: ikan teri Medan)

Instructions

Steam green chilies until soft.
Place green chilies and shallots in a food processor and pulse two or three times. Or you can use a mortar and pestle.
Heat oil in a frying pan, add green chilies mixture and lime juice and sauté until fragrant.
Add sliced tomatillos, salt, and sugar. Mix well. Add anchovies, mix well. Cook until the tomatillos are tender and really start to fall apart. Turn off heat and transfer to a serving bowl.