Sambal Kacang - Peanut Chili Sauce

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4


  • 2 tablespoon oil
  • 100 gram shelled peanut (Indonesian: kacang tanah kupas)
  • 3 red bird eye chilies (Indonesian: cabe rawit merah)
  • 1 red cayenne chili (Indonesian: cabe keriting merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 200 ml water
  • 1/2 teaspoon vinegar (Indonesian: cuka)


  1. Heat oil in a frying pan and sauté peanuts until toasted and fragrant, about 5 to 8 minutes, stir frequently so the peanuts are evenly browned. Set aside.
  2. Sauté bird eye chilies, cayenne chili, and garlic until fragrant. About 3 to 5 minutes. Set aside.
  3. In a food processor, grind the cooked peanut, chili, and garlic into a paste. Transfer to a pot.
  4. Add salt, sugar, and water into the pot, stir to mix well. Cook until the peanut sauce is boiling.
  5. Turn off heat, add the vinegar, and stir to mix well. Serve immediately or let cool, transfer to a clean jar, and store in a fridge.

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