9 Updated Home Sambal Recipe 2025, Spicy Makes Appetite Increase

Photo: Instagram/@Restualiza

Brilio.net – Sambal is a complement to dishes that are difficult to miss. For Indonesians, the existence of sambal seems to be like an obligation that must always be there. Almost every dish in Indonesia feels incomplete without chili sauce. The spicy chili sauce makes eating passion increase. So once you use chili sauce, it’s hard to stop.

Sambal also has a variety of creations that make connoisseurs of sambal not easily bored. From a variety of chili sauce creations, there is a lot that you can make yourself at home with materials that are easy to get. How to make it is practical. Come on, see the recipes of home sambal collected Briliofood from various sources, Tuesday (9/23).

1. Fresh Tomato Sambal

Photo: Instagram/@recipemamaid

Tomato sambal is one of the most popular chili sauce in Indonesia. The trademark is the fresh sour taste of tomatoes combined with the spicy chili. This sambal is perfect for eaten with fried side dishes such as chicken, fish, or tempeh. The taste is light and fresh also makes it fit to accompany fatty dishes.

Material:
– 5 large red chili seeds
– 10 red cayenne pepper seeds (adjusting taste)
– 2 cooked red tomato seeds
– 3 cloves of shallots
– 2 cloves of garlic
– 1 teaspoon grilled shrimp paste
– Salt, sugar to taste
– Paying attention to lime

How to make:
1. Fried chili, tomatoes, onion & garlic for a while until withered.
2. Ulek all ingredients with shrimp paste, salt & sugar.
3. Squeeze the lime above the chili sauce, stir well.
4. Sambal ready to be served!

Tips and Tricks:

Fry the ingredients for a while so that the texture is not too soft and the taste remains fresh. Add a little hot water when strangting to make it easier and make the chili sauce more liquid.

2. Sambel Lamongan

Photo: Instagram/@Kitapumiayu

Sambal Lamongan is famous for its typical savory taste thanks to the use of candlenut and sesame. This sambal has a slightly thick texture and appetizing aroma. Usually served with various seafood or fried chicken in the catfish pecel stalls.

Material:
– 5 hazelnut
– 1 teaspoon sesame
– 6 cloves of shallots
– 9 red cayenne pepper seeds
– 2 tomatoes
– 2 shrimp paste
– 1/2 tsp salt
– 2 tsp brown sugar
– Lime orange

How to make :
1. Fry the ingredients one by one.
2. Enter hazelnut, onion, and salt into the ulekan, ulek until smooth.
3. Enter chili and shrimp paste, ulek again until it is destroyed.
4. Add tomatoes, then brown sugar. Ulek until all ingredients are mixed evenly.
5. Add lime juice, stir then serve.

Tips and Tricks:

Make sure the candlenut is fried until it is completely cooked so as not to be dirty. Brown sugar will give a balanced sweet taste with the spicy and savory taste of chili sauce.

3. Sambal Matah

Photo: Instagram/@receptionialsambalku

Sambal Matah is a unique Balinese sambal that is unique because it is not cooked. All ingredients are sliced ​​and watered with hot oil. The result is a sambal with a crispy texture, fresh aroma, and spicy taste that arouses taste.

Rajang Seasoning:
– 10 cloves of shallots
– 5 cloves of garlic
– 5 red cayenne pepper
– 3 frutable chili
– 3 lemongrass stems (thin iris)

Additional ingredients:
– A little shrimp paste (crushed)
– to taste coconut oil
– 1 orange fruit
– to taste salt

The method:
1. Chopped/Rajang Seasoning (onion, chili and lemongrass).
2. Prepare a serving bowl/plate, arrange the spices that have been chopped earlier then give salt and the juice of orange juice while correction of the taste.
3. Heat coconut oil and added shrimp paste, make sure the paste is destroyed so as not to clot.
4. Remove the oil and shrimp paste while still hot and then flush to the spices that have been arranged on a serving plate. Ready to be served.

Tips and Tricks:

Make sure all the rajang ingredients are completely dry before doused with hot oil so there is no splash. Use original coconut oil to get an authentic aroma and taste.

Photo: Instagram/@widii2907

Sambal Bombay has a natural sweet taste from onions and rough textures. This sambal is very suitable to accompany the fried stir -fry or side dishes. The spicy is also not stinging, very fitting for those who are not too strong to eat spicy.

Material:
– 5 cloves of shallots
– 10 cloves of garlic
– 1/2 Bombay Onion
– 25 cayenne pepper seeds

How to make:
1. Onions and onions.
2. Blender of garlic and chili.
3. Fry the onion and onion that has been sliced ​​until fragrant then add the blended garlic and chili, give enough sugar and powdered sugar. Use a bit of oil so that the sauce is durable and not stale quickly.

Tips and Tricks:
Fried onions until wilted and fragrant before inserting ground spices. Add a little sugar to balance the spicy and savory taste.

5. Sambal shrimp paste

Photo: Instagram/@Restualiza

Sambal shrimp paste is a million people who are always a favorite. Its characteristic is in a strong aroma of shrimp paste and a balanced spicy sweet taste. This sauce is most suitable to be eaten with warm rice, tofu, tempeh, and fresh vegetables.

Material:
– 10 curly red chili seeds
– 10 cayenne pepper seeds
– 3 cloves of shallots
– 2 cloves of garlic
– 1/2 shrimp paste (ABC fried)
– 3 tomatoes (small)
– 1/2 teaspoon brown sugar
– 1/4 tsp white sugar
– 1 teaspoon salt peres

How to make:
1. Fried red chili, cayenne pepper, onion, garlic until slightly withered, remove from lift then pulled along with sugar, salt, and fried shrimp paste.
2. Fried tomatoes until wilted over low heat (do not burn because it will affect the taste)
3. Add tomatoes that have been fried in the ulekan, the ulek but don’t be too smooth.
4. Sambal ready to be served

Tips and Tricks:

Make sure the shrimp paste is fried or burned until cooked to eliminate the unpleasant odor. Do not strangle the tomatoes too fine so that the chili texture remains felt.

6. Onion sambal

Photo: Tiktok/@devina.hermawan

Sambal onion is a very simple chili sauce but has an extraordinary spicy taste. This sambal is suitable for you who like the spicy sensation of the chili and onions. Sambal onion is very suitable served with fried chicken, catfish, or warm rice.

For 3-4 servings

Material:
– 100 grams of shallots
– 150 grams of red cayenne pepper
– 200 ml of oil
– 3 orange leaves
– 50 ml of water
– 1/2 teaspoon msg
– 1 tsp salt
– 1 tsp of mushroom broth
– 1 teaspoon sugar

How to make:
1. Inside the food chopper add red cayenne pepper, puree for a moment and set aside then put the onion into the food chopper, puree until smooth.
2. Heat oil, add onions, chili and oranges, saute over the fire until fragrant and then add salt, mushrooms, MSG, sugar and water, reduce heat and cook until slightly dry.
3. Sambal onion is ready to be served.

Tips and Tricks:

Saute the spices until it is completely cooked so that the chili does not smell dirty and more durable. Use enough oil so that the chili sauce is durable.

7. Sambal Ijo Padang

Photo: Instagram/@menu.lauk.pauk

Ijo sambal is one of the most iconic sambal from Padang cuisine. This sambal has a unique spicy taste with a touch of sour from green tomatoes and lime. The beautiful color also makes the dish look more attractive.

Ingredients:
– 15 curly green chili seeds
– 5 green cayenne pepper seeds (according to spicy taste)
– 5 cloves of shallots
– 2 cloves of garlic
– 2 green tomatoes (or green tomatoes mixed with ordinary tomatoes)
– 1 teaspoon lime juice (optional, for fresh taste)
– Salt and sugar to taste
– Cooking oil to taste

How to make:
1. Boil chili, onion, garlic, and green tomatoes until slightly withered (about 5 minutes).
2. Drain, then rough ulek or a brief blender (not too smooth, green sambal is usually rather textured).
3. Heat the oil, saute the sauce until fragrant and the oil is relatively out. Add salt, sugar, and lime juice (if used).
4. Once cooked, remove and serve with rendang, pop chicken, or your favorite Padang rice.

Tips and Tricks:

Boil the sambal ingredients before being pulled will make it taste softer and the color remains beautiful. Avoid too fine repeats so that the texture of the green chili remains authentic.

8. Sambal Dadak

Photo: Instagram/@danimasak

Sambal Dadak is a sambal that is made directly before serving, so it tastes very fresh. This sambal is suitable for you who like the taste of raw chili and a strong onion aroma. The fresh taste of tomatoes and lime also makes this sambal very appetizing.

Material:
– 10 red curly chili seeds
– 20 green cayenne pepper seeds
– 6 cloves of shallots
– 1 tsp salt
– 1 tablespoon of sugar
– 1 teaspoon grilled shrimp paste
– 1/2 large size tomato (thin sliced)
– 1 limo orange

How to make:
1. Ulek all chili ingredients except tomatoes and oranges.
2. Thin sliced ​​tomatoes, then put it in the chili sauce. Ulek with chili sauce, so that the texture of the tomato is still visible.
3. I stole with a limo orange juice.
4. Serve with your favorite side dishes.

Tips and Tricks:

Use green cayenne pepper for stronger spicy taste. Limo orange juice at the end will add a fresh aroma to the chili sauce.

9. Sambal gang

Photo: Instagram/@martinpja

Goang sambal is a very simple chili sauce but has a spicy taste that makes me brake literacy. This sauce is not cooked, but doused with hot oil. Kencur is a key ingredient that gives a very distinctive aroma and taste in this chili sauce.

Material:
– 10 curly red chili seeds
– 20 green cayenne pepper seeds
– 5 cloves of garlic
– 3 cloves of shallots
– 2 cm kencur
– 1/2 tsp salt
– 1/2 teaspoon msg
– Enough hot oil

How to make:
1. Ulek all chili ingredients until smooth.
2. Flush with hot oil.
3. Serve Goang Sambal with Fried Chicken or Fresh Fresh.

Tips and Tricks:

Make sure the oil is completely hot when poured into the spices that have been pulled. Ulek seasoning until smooth so that the taste is more integrated and the aroma comes out optimally.

Internship/Zalma Abella

(Brl/tin)