Chili Sambal is spicy condiment or salsa from Indonesia, the main ingredient here chili pepper obviously. But if you don’t like it spicy then just omit the chili, the taste will be slightly into tomato taste instead. There are so many type of sambal or salsa in Indonesia, depending on the traditional culinary serves in each place. We enjoy Sambal as dipping sauce for veggies platter. It can be serve with all kind of dish like roast or fried chicken, fish, meat, egg and tofu or tempeh for vegetarian choice. Also for seasoning mix to make certain grilled chicken or fish. It is easily double the recipe and freeze it if you like, just thaw and heat it up when you ready to use it.
- 10 red serrano or chayenne chili peppers
- 3 shallot or 1 medium size onion
- 5 cloves garlic
- 3 pcs keylime leaves
- 2 medium tomatoes
- 1 tbsp oil
- 1 tsp shrimp paste or anchovies paste
- Cut tomato and onion in half.
- Put tomato, chili peppers, onion and garlic in to sauce pan, boil it with little water until all soft. Cool it then process on blender on pulse or immerse blender, just until all mix together with some chunk pieces, we don’t make purée here. Alternatively use pestle and mortar if you have one available.
- Return it back to the sauce pan, add 1 tbsp oil, shrimp paste or anchovies paste if you use it and keylime leaves, let it simmer on low heat until almost all liquid evaporated.
- Note : if you don’t like shrimp paste or anchovies paste just omit it, then just add salt for taste in to recipe while it simmering.