Chilli & Paprika Sambal

Origin: Bali Island


  • 1 pc large red paprika, raughly chopped
  • 3-5 pc small red chillies / bird chillies
  • 1 glove garlic, chopped
  • 3 pc kaffir lime leaves, finely sliced (optional)
  • salt or to taste
  • sugar to taste
  • oil

Chilli and Paprika Sambal

Sambal Cabe Paprika is quite easy to make. It tastes good and not too spicy. Suitable for the beginners;-) and good for barbecue.
I've made it once for summer street party 2012 in my neighbourhood's corner. And it was worth it! The neighbours were happy 😉


  • Put paprika, chilli & garlic in a blender or food processor & blend into smooth paste. (If necessery add a little bit oil to help the blending process).
  • Heat 2 tbsp oil in a wok or saucepan. (Don't add oil if already added in a blender).
  • Stir fry the sambal paste & kaffir-lime leaves. Stirring all the time until well cooked & fragrant.
  • Adjust into medium heat & let it cook until oil begins to appear on the surface, take about 15 mins. Stir frequently.
  • Stir frequently so that sambal does not burn. Sambal is ready when the liquid is completely absorbed and the paste has become relatively dry.
  • Adjust the seasoning. Add salt & sugar to taste. Remove from heat.


  • Let your chilli and parika sambal cool down completely, then store it in an air-tight jar & keep in a fridge. Sambal will stay good for 2 weeks.
Keyword chilli, chilli and paprika sambal, Indonesian, paprika, sambal

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