A sambal (or sambel as in Javanese) comes in many varieties and tastes; they are piquant, spicy, chili hot … and are made from a mixture of variety of chili peppers and secondary ingredients like shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice or other vinegars … in myriad combinations.
This one is to die for, literally, a simple hot relish made with chilies, tomatoes, shallots and garlic.
- 4 big red chilies, cut into 4
- 3 to 4 big tomatoes, chopped
- 8 to 12 large-ish shallots, halved
- 6 pods garlic
Fry the garlic and onion in a little oil till softened. Add the chilies and stir till cooked and soft. Cool, and mash well with a mortar and pestle. (You can also blend it coarsely, but Veron assures me the taste is not the same).
To the remaining oil in the pan, add the tomato and stir till cooked and soft. Give it the mortar-pestle treatment separately.
Mix the two pastes, add salt as required.
Pix of ingredients – as always – from the web and some info on the sambel from wiki.