A delicious Indonesian tomato chilli sauce with onions and garlic, similar in ingredients and preparation methods to cooked red Mexican salsa such as salsa cocida, and also served as a condiment.
- 20 bird’s eye chillies (or you can use 5 bird’s eye chillies and 5 big red chillies to reduce the spiciness)
- 5 small shallots
- 2 medium-sized red tomatoes, remove the seeds, quartered.
- Salt to taste
- ⅓ tsp sugar
- ½ tsp roasted shrimp paste (optional)
- 5 tbsp vegetable oil
- Heat the oil in a wok over medium heat.
- Fry the chillies, shallots and tomatoes for about 5 minutes. Cover the wok to avoid splatter.
- When done, put all the fried ingredients in a mortar. Add salt, sugar and shrimp paste.
- Using a pestle, pound all the ingredients into a coarse paste.
- Serve the sambal directly from the mortar or transfer it to a small serving bowl.
- Adjust the amount of bird’s eye chillies according to your preference. If you can only handle the lowest level of spiciness, use only big red chillies in place of bird’s eye chillies.
- Shrimp paste is optional. Including it will lend to a more intense flavour.
Keywords: Sambal, Spicy, Tomatoes, Chillis