Vegan Sambal Ijo
Bring a burst of vibrant flavor to your table with this Vegan Sambal Ijo, a plant-based take on Indonesia's beloved green chili sambal. This recipe features fresh green chili peppers, aromatic shallots, garlic, and zesty lime juice, creating a tantalizing balance of spicy, tangy, and subtly sweet flavors thanks to the addition of palm sugar. Made in just 30 minutes, this easy green chili paste is simmered to perfection with a splash of water, giving it a smooth yet bold texture that's perfect for pairing with steamed rice, roasted vegetables, or crispy tofu. Whether you're looking to spice up your weeknight dinners or explore new flavors, this Vegan Sambal Ijo is a must-try condiment that brings authentic Indonesian taste to any dish. Plus, it keeps well in the refrigerator, making it ideal for meal prep enthusiasts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Green chili peppers
- 5 pieces Shallots
- 4 pieces Garlic cloves
- 2 medium Tomatoes
- 1 piece Lime
- 1 teaspoon Salt
- 1 tablespoon Palm sugar
- 2 tablespoons Vegetable oil
- 100 milliliters Water
Instructions
Begin by washing the green chili peppers, shallots, garlic, and tomatoes thoroughly under running water.
Remove the stems from the chili peppers and cut them into halves. Set them aside.
Peel the shallots and garlic cloves. Slice the shallots into thin rings and chop the garlic finely.
Chop the tomatoes into quarters and remove any hard cores or blemishes.
In a food processor, add the green chili peppers, shallots, garlic, and tomatoes. Pulse the mixture until it becomes a coarse paste.
Heat the vegetable oil in a pan over medium heat. Once hot, add the chili paste to the pan. Stir regularly to prevent burning.
Add the water to the pan to help cook the paste evenly. Let simmer for about 10 minutes, stirring occasionally.
As the water begins to evaporate, add salt and palm sugar. Continue to stir the mixture until it reaches a thick consistency.
Remove the sambal ijo from heat and let it cool slightly. Squeeze the juice of one lime into the mixture, stirring to combine the flavors.
Transfer the sambal ijo into a serving bowl or an airtight jar if storing. It can be kept in the refrigerator for up to a week.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 39.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1843 mg | 39% | |
*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.
