It may be october, but the fall garden is still producing. I’m taking advantage of what fresh produce, herbs and flowers are available. I was excited when Ball® Canning asked me to test out their new recipe for Tomato Chili Sambal, an Indonesian condiment made with tomatoes, garlic, peppers, shallots and ginger. This Ball® recipe calls for cherry tomatoes, which I currently have in abundance. Along with freezing some of our cherry tomatoes, i’ve made this delicious, complex and versatile recipe.

This post is sponsored by the makers of Ball® home canning products.​* 

Tomato Chili Sambal

This recipe comes together quickly on the stove, is stored in the refrigerator + makes two Ball® pint jars.

Ingredients

1 tsp neutral oil

2 lbs cherry tomatoes or 5 medium sized tomatoes (4 cups chopped)

10 oz red chili peppers, finely chopped (1 ¼ cups)

4 garlic cloves, minced

2 inch piece of ginger, grated

2 large shallots minced (1 ½ cups)

¼ fenugreek seeds (optional)

½ mustard seeds

½ tsp cumin powder

⅓ cup bottled lime juice 

2 tbsp brown sugar

3 tsp salt

Directions

Combine garlic, shallots, fenugreek + mustard seeds in a sauce pot over medium heat with 1 tsp oil. Sautée for a few minutes until fragrant.

Add tomatoes, chili’s, ginger and cumin, stir to combine and simmer until vegetables have softened about 15 minutes.

Stir in lime juice, sugar + salt to taste.

Let cool to room temperature. Store in Ball® pint jars in the refrigerator for up to 5 days. 

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.