Sambal Salamat
Spice up your meals with Sambal Salamat, a fiery and flavorful Indonesian chili paste that's bursting with robust, aromatic ingredients. Made with a bold combination of red bird's eye chilies, large red chilies, shallots, garlic, and juicy tomatoes, this sambal is perfectly balanced with the tangy richness of tamarind paste, the subtle sweetness of palm sugar, and the fragrant zest of kaffir lime leaves. Slowly fried to deepen its flavors, this versatile condiment is ideal for pairing with grilled meats, rice dishes, or fried snacks, delivering an irresistible kick that lingers on your taste buds. Ready in just 35 minutes, Sambal Salamat is a must-try for spice lovers craving authentic Indonesian heat and depth.
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Recipe Information
Ingredients
- 15 pieces red bird's eye chilies
- 5 pieces large red chilies
- 6 pieces shallots
- 5 pieces garlic cloves
- 2 medium-sized tomatoes
- 1 tablespoon palm sugar or brown sugar
- 5 pieces kaffir lime leaves
- 1 teaspoon tamarind paste
- 3 tablespoons vegetable oil
- 1 teaspoon salt
Instructions
Prepare the ingredients by slicing the shallots, garlic, large red chilies, and red bird's eye chilies. Roughly chop the tomatoes.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
Fry the chilies, shallots, garlic, and tomatoes in the skillet for 5–7 minutes or until softened and slightly charred. Stir occasionally to prevent burning.
Remove the skillet from heat and let the ingredients cool slightly.
Transfer the fried ingredients to a mortar and pestle or a food processor. Add palm sugar, kaffir lime leaves, tamarind paste, and salt. Pound or pulse until you achieve a rough yet slightly smooth paste. Avoid over-processing for a more traditional texture.
Heat the remaining 1 tablespoon of vegetable oil in the skillet over medium-low heat. Return the sambal paste to the skillet and gently fry it for 10 minutes, stirring often to allow the flavors to meld and intensify.
Taste the sambal and adjust the seasoning by adding more salt or sugar, if necessary.
Let the Sambal Salamat cool before transferring it to a sterilized jar. Store in the refrigerator for up to 2 weeks or enjoy immediately as a versatile spicy condiment.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 54.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3897 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
