Note: I was sent a bottle of Chabé® Sambal Chili. All opinions are mine alone.
We are big fans of spicy foods in my house. So whenever I am given the opportunity to try a new hot sauce or paste, I always jump at the chance.
Since the moment this little bottle of Chabé® Sambal Chili entered my home, my husband has basically put it on everything. Sambal is a hot sauce or paste made with chili peppers found in Southeast Asian cooking. Chabé® Sambal Chili’s secret formula uses fresh chilies, garlic and a unique artisan technique that adds an explosion of heat and flavor to just about anything you add it to. It’s fairly thick and is incredibly flavorful, so a little bit goes a long way. What I really like about this sambal is that it has a balanced heat — you get the hit of spiciness up front, but it has a hint of sweetness toward the end.
The story of Chabé® Sambal Chili begins in the late 1900’s in the lush islands of Indonesia. The founder’s late grandfather developed one of the earliest recipes for sweet soy, a flavorful base ingredient that was once only available to the locals & chefs in Southeast Asia. Passionate about introducing more sauces that boast indigenous ingredients of Java and share a rich culture with the world, the founder launched a 50-year-old family recipe of Chabé® Sambal Chili. A flavor-rich, savory & sweet blend of fiery Cayenne and Bird’s Eye chili peppers, harvested from the tropical, mountain-side farms of Indonesia, combines with fresh garlic and tropical spices.
source: https://www.chabechili.com
This Spicy Cucumber Salad really shows off the flavors of Chabé® Sambal Chili, and would be awesome as a side at a barbecue. It’s also great as a snack!
Ingredients (makes 4 servings, multiply as needed):
- 8 mini seedless cucumbers
- 1/2 cup chopped scallions, plus more for garnish
- 2 tablespoons chopped cilantro, plus more for garnish
- 1/2 cup chopped peanuts, plus more for garnish
- 2 tablespoons Chabé® Sambal Chili
- 2 tablespoons toasted sesame oil
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 4 garlic cloves, finely chopped or grated
- pinch red pepper flakes, for garnish
To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.
Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.
In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.
Pour the mixture over the cucumber mixture, tossing to combine.
Cover and let stand for 30 minutes. Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.
I really love spicy cucumbers. The crunch of the cucumbers with the spicy dressing is just so satisfying!
The Sambal Chili is the start of this dish. It complements the freshness of the cucumbers nicely. The peanuts add another layer of crunch and flavor as well.
You can make this ahead of time, just keep in mind the longer it sits the more time the sauce has to soak into the cucumbers.
This Sambal Chili clearly has a permanent home in my fridge. You can pick up your own bottle on the Chabé® Sambal Chili website.
Ingredients
- 8 mini seedless cucumbers
- 1/2 cup chopped scallions, plus more for garnish
- 2 tablespoons chopped cilantro, plus more for garnish
- 1/2 cup chopped peanuts, plus more for garnish
- 2 tablespoons Chabé® Sambal Chili
- 2 tablespoons toasted sesame oil
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 4 garlic cloves, finely chopped or grated
- pinch red pepper flakes, for garnish
Instructions
- To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.
- Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.
- In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.
- Pour the mixture over the cucumber mixture, tossing to combine.
- Cover and let stand for 30 minutes.
- Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.
What do you think?