served sambal geledek

How to Make Sambal Geledek (Madame Jeanette Sambal)

Welcome to another great sambal recipe! Sambal geledek, a very spicy sambal due to the use of madame Jeanette peppers! Try it out only if you know your you spicy capabilities!

To make sambal geledek, simply chop and grind some garlic, onion, various chillies and candlenuts. Fry the paste and add various spices. That’s it!

What is sambal geledek?

Sambal geledek is a type of chili paste that originates from Indonesia. It’s often used to add a spicy kick to any dish.

The word “sambal” is a term used for a variety of chili-based sauces in Indonesian cuisine, while “geledek” roughly translates to “explosion.” The name is fitting because sambal geledek is known for its bold and explosive flavors.

Made from a blend of fresh chili peppers (madame Jeanettes!), garlic, onion, and other spices, this spicy condiment is a must-try for anyone who loves spicy foods!

Let’s continue on how to make sambal geledek!

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served sambal geledek

Sambal geledek

Sambal geledek! A super spicy sambal variant, try at your own risk!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sambal
Cuisine Indonesian
Servings 50 tsp
Calories 6 kcal


  • Food processor


  • 5 bird's eye chillies
  • 3 madame Jeanettes
  • 1 red onion
  • 3 garlic cloves
  • 3 candle nuts


  • 1 tsp galanga (or fresh)
  • 3 kaffir lime leaves
  • 1 tbsp palm sugar
  • salt to taste


  • Collect the ingredients
  • Chop & grind the ingredients
  • Fry sambal geledek
  • Serve & conserve sambal geledek
Keyword Sambal geledek

What to consider when choosing the ingredients

For this recipe, I use five bird’s eye chillies and three madame Jeanettes to provide spiciness. The red onion and garlic cloves will add depth and aroma to the dish, while the candlenuts will add a nutty flavor.

For additional flavor, consider adding fresh galanga instead of the suggested teaspoon of dried galanga, or try using lemongrass instead of kaffir lime leaves. A tablespoon of palm sugar will add sweetness to balance out the spiciness, and adding salt to taste will bring out the flavors of all the ingredients.

Don’t be afraid to experiment with different spices and herbs to make the dish your own!

sambal geledek ingredients

Let’s continue with the next steps!

Step 2: Chop & grind the ingredients

Start by roughly chopping the garlic, onion, chili peppers and candle nuts and blend them until smooth. If you prefer less spiciness, remove the seeds from the chili peppers.

To remove the seeds, roll the chillies between your fingers to break up the seeds before chopping. Flush out the seeds by adding the chopped chillies to a drainer and using running water.

grinding ingredients
ground ingredients

To elevate your cooking experience, I strongly suggest investing in a food processor. It’s a must-have tool in my kitchen and I use it often. Click here to purchase the same one I have!

Step 3: Fry sambal geledek

Heat up some oil in a frying pan over medium heat and add the paste. Fry for a minute before adding some (~50ml) water and the spices and let it simmer for another 5 or 10 minutes.

frying ground ingredients
adding spices

Be careful of the fumes of frying sambal as it can be quite potent, and you may want to open a window or use a fan. Once you’ve fried the sambal geledek, remove it from the heat and let it cool down.

frying sambal geledek
fried sambal geledek

I like to form the sambal in the pan to check it’s structure, the paste-like sambals are the best in my opinion! Reduce the moist content by frying some more if the consistency is not to your liking.

That’s it for making sambal geledek!

Step 4: Serve & conserve sambal geledek

To serve, simply add a spoonful to your dish or stir it in while cooking. You can even serve it separately for everyone to enjoy at the table. You might want to warn you guest that this sambal can be very spicy!

I can recommend the following recipes to serve this sambal with. Otherwise, try it out with any dish you prefer!

served sambal geledek

Next to these recipes, consider trying out some other sambals:

Keep your sambal fresh and flavorful with these easy steps. First, clean an airtight container by rinsing it with boiling water. Make sure the container is completely dry before adding the sambal.

Seal the container and store it in the refrigerator to keep the sambal preserved for a month or so. For even longer preservation, store it in the freezer.

To make things more convenient, I suggest dividing the sambal into serving sizes before freezing so you can defrost only what you need.

Remember to use clean utensils when removing servings from the container. By following these simple tips, you can enjoy your sambal for an extended period of time.

I hope you’ve enjoyed this sambal geledek recipe, let me know what you think and please leave a rating!

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