Sambal Cabe Rawit Aceh - Acehnese Bird Eye Chili Sauce

5.0 from 1 reviews

Author: Anita Jacobson



Prep Time: 1 hour

Cook Time: 20 mins

Total Time: 1 hour 20 mins

Serves: 2 cups


  • 200 gram green bird eye chilies (Indonesian: cabe rawit hijau)
  • 100 gram garlic (Indonesian: bawang putih), peeled
  • 100 ml water
  • 100 gram sugar
  • 100 ml light soy sauce (or 50 ml regular soy sauce + 50 ml water)
  • 2 tablespoon white distilled vinegar (Indonesian: cuka putih)


  1. Wash and drain the chilies, and remove the seeds (some, all, or you can choose to keep the seeds for a crazy level of hotness).
  2. In a blender, process chilies, garlic, and water until smooth. Transfer to a sauce pot.
  3. Add sugar, soy sauce, and vinegar to the pot, mix well, and bring to a boil. Reduce heat, and simmer for another 15 minutes.
  4. Serve immediately, or let cool and transfer to glass jars and store the chili sauce in the fridge for up to 1 month.

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