7 Tips For Long Lasting Sambal, Stored More Than A Month

Illustration tips if sambal tahan lama (Freepik)

YOGYAKARTA – For those of you who like spicy food, chili sauce definitely plays an important role in creating a delicious meal. Sambal can be made or cooked directly before mealtime. However, you can save time by storing chili stock in the refrigerator. If you want to keep your chili stock for more than a month, here are some tips that you can practice when making chili sauce.

1. Choose quality materials

Fresh chilies and tomatoes including onions and garlic with selected quality not only determine enjoyment but also durability if stored for a long time. Choose fresh ingredients and wash them thoroughly.

In addition to the selection of materials, also use clean equipment. This needs to be done so that the chili sauce is not contaminated with bacteria that make it easy to spoil.

2. Ingredients are roasted or fried

Not infrequently sambal in the archipelago is processed with steamed ingredients. But if you want to store the processed chili sauce for a long time, then the ingredients need to be roasted or fried first.

This method is done so that the aroma is softer. Besides also reducing the water content in the material so it doesn't get damp and triggers it to go stale.

Illustration of tips to make chili sauce last longer (Freepik/Jcomp)

3. Saute the chili sauce with oil

Oil is one of the natural preservatives, especially for food. Like chili sauce, you can make it last longer by sautéing raw chili in hot oil. With low heat so it doesn't burn, raw samba can be sauteed until it's cooked.

4. Recognize the signs of overcooked chili

In addition to a softer aroma, the ripe chili sauce will turn darker in color. If the oil has separated from the chili, this can also indicate that the chili is cooked.

5. Store at room temperature

After frying, the chili that is cooked and ready to be stored needs to be cooled first. Leave it at room temperature so the heat will decrease. When it is cold, then you can process the next step.

6. Prepare a sterile container

Well, the sterilization of the container can be adjusted to the material. For example, if the material is glass, it can be heated first so that the bacteria and germs that stick to it die. This needs to be done so that the sauce is not contaminated with germs so that it easily spoils.

7. Store in cold temperature

Places with cold temperatures are best suited for storing ready-to-eat food stocks, such as chili sauce. Once cool, packaged, and tightly closed, the chili can be stored in the refrigerator. If you want it longer than two months, you will need to store it in the freezer.

Those are the seven tips for processing chili sauce so that it lasts longer than a month. Interested to try it?