Sambal Bajak - Multi Chili Relish
- 100 gram red cayenne pepper (Indonesian: cabe keriting merah)
- 20 red Thai chilies (Indonesian: cabe rawit merah) (Note 1)
- 10 green Thai chilies (Indonesian: cabe rawit hijau) (Note 1)
- 75 gram tomatoes, optional (Note 2)
- 100 gram shallots (Indonesian: bawang merah)
- 50 gram garlic (Indonesian: bawang putih)
- 4 candlenuts (Indonesian: kemiri), or sub with macadamia
- 1/2 tablespoon shrimp paste (Indonesian: terasi), toasted
- 6 tablespoon oil
- 1 teaspoon salt, or to taste
- 1 tablespoon coconut palm sugar (Indonesian: gula Jawa), or to taste
- 3 kaffir lime leaves (Indonesian: daun jeruk), thinly sliced
- First, dry frying the chilies, tomatoes (if using), shallots, garlic, candlenuts, and toasted shrimp paste on a frying pan until aromatic. Then grind these ingredients into a smooth but slightly coarse paste in a food processor, or a mortar and pestle.
- Heat oil in a frying pan, add the chili paste and cook until fragrant, then add salt and coconut palm sugar and continue cooking until the sauce is thick and turns into a darker shade.
- Add the sliced kaffir lime leaves and stir until you can smell the citrus aroma and the leaves look wilted.
- Turn off heat, let cool, then store the chili relish in a glass jar. This should keep for up to 1 month in a fridge. Always return to room temperature prior to consumption.
- (1) I usually remove the seeds from Thai chilies to reduce the spiciness level. You are free to keep the seeds for super spicy sambal.
- (2) If you prefer tamarind instead of tomatoes, prepare 4 tablespoons of tamarind juice from 1 tablespoon of tamarind + 3 tablespoons of water. Add this on step 2 along with salt and coconut palm sugar.
Another great recipe by https://dailycookingquest.com.