Paleo Sambal Ijo
Discover the bold, vibrant flavors of Paleo Sambal Ijo, a healthy twist on the traditional Indonesian green chili condiment. This recipe features fiery green bird's eye chilies, tangy green tomatoes, caramelized shallots, and fragrant garlic, all blended with fresh lime juice and coconut aminos for a Paleo-friendly upgrade. Sautéed in rich coconut oil, this sambal delivers a smoky, zesty kick without any added sugar or soy. Perfect as a dipping sauce or paired with grilled meats, fish, or roasted vegetables, this quick and easy recipe (ready in just 25 minutes!) is sure to elevate your meal prep with its deep, complex heat and bright citrusy finish. Whether you're following a Paleo diet or simply love bold condiments, this authentic Indonesian-inspired dish is an absolute winner!
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Recipe Information
Ingredients
- 15 pieces green bird's eye chilies
- 2 medium green tomatoes
- 5 pieces shallots
- 3 pieces garlic cloves
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut aminos
- 1 teaspoon sea salt
- 3 tablespoons coconut oil
Instructions
Prepare the vegetables by washing the green chilies and tomatoes. Peel the shallots and garlic cloves.
Roughly chop the green chilies, tomatoes, shallots, and garlic. This will help them cook evenly and blend easily later.
Heat 2 tablespoons of coconut oil in a pan over medium heat. Once hot, add the chopped shallots and sauté until fragrant and slightly golden, about 3 minutes.
Add the chopped garlic and sauté for another 2 minutes, ensuring it doesn't burn.
Stir in the chopped green chilies and tomatoes. Add the sea salt and mix well. Cook until the tomatoes start to soften, about 5-7 minutes.
Transfer the cooked ingredients into a mortar and pestle (or use a food processor for convenience). Pound or blend the mixture until it reaches a coarse paste consistency. Taste and adjust seasoning if necessary.
Add fresh lime juice and coconut aminos to the sambal paste, stirring well to combine.
In a clean pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the sambal paste to the pan and fry for an additional 2-3 minutes to blend the flavors.
Remove from heat and let the sambal cool slightly before serving.
Serve your Paleo Sambal Ijo as a condiment with grilled meats, fish, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 28.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1324 mg | 28% | |
*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.
