Wild Ginger Chef Jacky Lo’s Recipe for Home-style Sambal

By Seattle Mag July 16, 2014



1 pound red jalapeños, stemmed

½ cup vinegar

1 stalk lemongrass, minced

1 small piece ginger, peeled, minced

3 cloves garlic, minced

2 lime peels

Salt and sugar to taste


Combine everything in a blender and blend until smooth. Bring mixture to a boil, adjust seasoning to taste. Cool and store in an airtight glass jar in the refrigerator for as long as 1 month.

 Read all about sambal here.


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