Low Sodium Sweet Sambal
Transform your meals with the bold, zesty flavors of Low Sodium Sweet Sambal, a healthier twist on the classic Indonesian condiment. This vibrant sauce features a harmonious balance of sweetness, heat, and tang, crafted with chili peppers, aromatic garlic and shallots, fresh ginger, and tamarind paste. Naturally sweetened with coconut sugar and seasoned with low sodium soy sauce or liquid aminos, it’s perfect for those watching their sodium intake without compromising on taste. This quick and easy recipe comes together in just 20 minutes, making it a versatile addition to your kitchen. Use it as a dipping sauce, drizzle it over grilled meats or vegetables, or serve it alongside rice and noodles for an irresistible flavor boost. Whether you prefer a mild or spicy kick, this low sodium sambal adapts to your heat preference and guarantees a mouthwatering experience!
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Recipe Information
Ingredients
- 5 whole Chili peppers (red, mild or spicy, as preferred)
- 3 whole Garlic cloves
- 2 whole Shallots
- 1 inch Ginger
- 1 tablespoon Tamarind paste
- 2 tablespoons Coconut sugar
- 1 tablespoon Low sodium soy sauce or liquid aminos
- 1.5 tablespoons Rice vinegar
- 3 tablespoons Water
- 2 tablespoons Neutral oil (e.g., grapeseed or avocado oil)
Instructions
Wash and dry the chili peppers, garlic, shallots, and ginger.
Roughly chop the chili peppers (remove seeds for less heat), peel and roughly chop the garlic and shallots, and slice the ginger into thin pieces.
Heat 2 tablespoons of neutral oil in a small saucepan or skillet over medium heat.
Add the chopped chili peppers, garlic, shallots, and ginger to the pan. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Remove the pan from heat and let it cool for a few minutes.
Transfer the sautéed mixture to a blender or food processor. Add tamarind paste, coconut sugar, low sodium soy sauce, rice vinegar, and water.
Blend the mixture until smooth. Add a few more tablespoons of water if the sauce is too thick, adjusting to your desired consistency.
Taste the sambal and adjust sweetness or acidity by adding more coconut sugar or rice vinegar as needed.
Pour the sambal into a sterilized jar or container with a lid. Let it cool completely before sealing it for storage.
Serve as a dipping sauce, drizzle, or as a side condiment. Store leftover sambal in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 49.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
