Name: SPICY AND MOUTH WATERING SAMBAL (SALSA) - CRISPY ANCHOVY AND CRISPY PRAWN) by Hartineys (Pack Of 2 – Each Bottle is 180g)
SKU: HS-2103901100-73
Price: 16.30 GBP
Availability: InStock

SPICY AND MOUTH WATERING SAMBAL (SALSA) – CRISPY ANCHOVY AND CRISPY PRAWN) by Hartineys (Pack Of 2 – Each Bottle is 180g)

£16.30

Pack of 2 (180g per bottle)

Sambal is a Malaysian chilli sauce or pastes typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. Over the years, this yummy and spicy goodness has spread its wings all over the world and now tantalizing the taste buds of all.

Hartineys has come up with 2 flavours of sambal salsa for the sambal lovers out there. The 2 flavours are:

Crispy Anchovy Sambal
Fried crispy anchovy cooked in chilly gravy and simmered to form a thickened paste.

Dried Anchovies

Dried Shrimps
Crispy Prawn Sambal.
Fried crispy dried shrimps cooked in chilly gravy and simmered to form a thickened paste.

Both of these salsas are suitable as condiments for rice, plates of pasta, soups, porridge or simply spread this yumminess on toasted bread making a sandwich out of it. Don’t take my word for it. Get a pack of 2 today and your mouth will explode with a fusion of flavours.

Click here if you are not looking for sambal salsa. You could discover much more inspiring Malaysian food products.
To learn more on how to make a sambal click here.

FUN FACT

The history of Salsa sauce originated with the Inca people. Salsa (a combination of chillies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chilli peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.

Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.

In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce – two salsa sauce brands that are still in existence.