Green sambal

The thing I'm doing the most right now during my spare time is cooking. Making things I normally wouldn't make because I don't have the time for it. Not too long ago I bought a ton of green, red and yellow chillies peppers and I decided it was time to do something with them (I simply froze them, so the stay good for ages). This sambal is spicy and fragrant with a lot of citrus notes created my the lemon grass, lemon leaves and ginger. It's super fresh and amazing in soup, curry or on your plate to give some extra heat to your fish or chicken! The list of ingredients is long, but if you like to cook a lot of Asian food, you probably have most of it in stock already! Ingredients: • 25 peppers (I used green and yellow) • 4 lemon leaves in super thin strips • 2 tbsp sugar • 1 tsp salt • 1 tsp shrimp paste (trassi) • 1 tsp white pepper • 2 white onions • green part of 6 spring onions • 10 roasted almonds • thumbsize piece ginger • 1 tsp turmeric • 2 stalks lemongrass • 1 tsp coriander seeds • 4 garlic cloves • about 10 tbsp oil • It's easy actually. Roast your almonds and dry spices and throw everything in your kitchen machine (except for the lemon leaves, they look pretty when cut into thin strips and left like that, so safe those until you throw everything in the pan). Blend and chop well until it has the consistency you like. You can make it as smooth as you want. Throw everything in a large wok or pan and simmer for 10 minutes or until the liquid is evaporated. Don't fry the mixture, you want it to stay green and not turn brown. Sterilize your jaws in cooking water and fill them when the sambal is still piping hot. You can now safe your sambal for weeks, maybe even a few months in the fridge! Enjoy!