Fatalii Sambal Oelek – Capture the Sun!

by David Offutt

in Blog, Kitchen, Pantry

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Last year I made Sambal Oelek from ripe Jalapeno peppers, and earlier this summer I made another batch from some red peppers and a few of the beautiful Fatalii chillies pictured above. I use sambal oelek often on everything from eggs, to stir fry, to pizza – to well… you name it. We like the heat which I find somewhat curious as we never had spicy food growing up. It was good food but not heavily seasoned.

Last week I harvested the above chillies and referred to them as habaneros and was quickly rebuked. In my defense I’ve not grown them before, and that is what the label said. In any event I believe them to be Fatalii as pointed out by a reader.  You have to wonder about a pepper that has the word FATAL right in the name!

I did take a small bite and will attest the wikipedia description is correct, this pepper is  fruity with citrus notes and has searing heat; yes, that’s about correct!

I wanted to capture this, but it was such a small amount I wasn’t sure I had enough mass to make a batch of sambal oelek. I resolved this by adding enough seeded sweet yellow bell peppers to make up the volume. The color is right and the heat of the Fatalii takes over.  I can’t imagine if it were straight Fatalii! As it is this stuff is blazing hot, but it doesn’t hit you all at once. Also the heat lingers with great flavor. Not for the faint of heart, but for those who like to feel the burn, I recommend this!  

As it is so hot I used the smallest jars I could find which are the 4 oz jars. A little goes a long way!

Oh, if using the hot chillies, - I recommend you wear gloves and not touch any tender parts of your body until de-gloved and hands have been thoroughly washed.

Here is the basic recipe:
(makes about 8-10 4 oz jars)

1.5 quarts of ripe chillies  – for this it was about 2 cups of Fatalii and the balance in sweet yellow bell
1 tablespoon salt
1.5 cups white vinegar
2 tablespoons sugar
Juice of 1 lemon

*If canning – prepare the jars and lids while the mixture is simmering.

Rinse peppers
Remove stems from the peppers and chop very fine. A food processor makes quick work of them – just be sure not to liquefy them
Add salt and stir – allow to sit for 3-4 hours (or overnight)
Add vinegar, lemon juice and sugar, stir and in a sauce pan over medium heat bring to a boil
Reduce heat to a simmer and cook, stirring often for 15-30 minutes. (If you’re canning this is a great time to prep your jars)
Ladle hot pepper mixture into 1/4 (4 0z) pint jars leave 1/4″ head space
Process in hot water bath for 15 minutes

If any jars fail to seal, store those jars in the fridge

These lovely jars belie their potent contents which will add bright heat to anything you choose to add them too!

 Until next time, Eat Well & Keep Digging!

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becky3086 August 15, 2012 at 6:54 am

Wow, it does look pretty in the jars. A bit deceiving as you don’t usually think of fatal stuff being “pretty”, lol.

David Offutt August 15, 2012 at 9:19 am

I was surprised how well it kept its color.

anna fadda August 15, 2012 at 7:01 am

deliciously Fatal !

David Offutt August 15, 2012 at 9:20 am

I hope not! :)

Barbara Bamber | justasmidgen August 15, 2012 at 2:13 pm

Wow.. I’ve been preserving jam.. this is sooo pretty! I would love the heat too!!

David Offutt August 15, 2012 at 5:59 pm

Barbara, welcome! It’s really hot!

ChgoJohn August 15, 2012 at 2:59 pm

I think those jars would look beautiful on a shelf, David, but I just don’t think I could take the heat. Over the past few years, my upper limit for spicy foods has definitely increased by I doubt that it has, or ever will increase to this level. And you’re so right about wearing gloves. I made giardiniera last weekend and didn’t realize I’d no gloves until I was well into the chopping. Even after a shower and a number of washings, my hands still could deliver a stinging eye the next day. I’ve since bought more gloves. :)

David Offutt August 15, 2012 at 6:02 pm

They are real pretty John, but, it is meant to be eaten (in moderation). I’ve handled many a chili in my day, but having learned the hard way, Nitrile gloves are a cooks’ friend!

Green Dragonette August 17, 2012 at 10:14 am

Hi David,
These look absolutely fab!
I will be making them in due course once the chillis are grown…
Thank you so much!

David Offutt August 17, 2012 at 11:03 am

They are good. What kind of chillies are you growing?

Green Dragonette August 27, 2012 at 12:58 pm

Not quite sure as they were seedlings given to me by a friend who couldn’t remember which ones they were!!

audrey August 31, 2012 at 11:55 pm

hi, my mom did sambal today, and her hand is feeling so hot now. do you have any ways to make it away?

David Offutt September 4, 2012 at 10:42 am

I am sorry your mother has burned her hand! Capsicum is an oil, so washing with soap and water will help, but I am sure she had done this. Looking on the internet I found suggestions from using vinegar, to household bleach diluted to 1 part bleach to 5 parts water. For what it’s worth I wear gloves when handling hot chillies.

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