Sambal Lado Mudo - Green Chili and Tomato Relish

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves: 4


  • 100 gram green serrano chilies (Indonesian: cabe hijau keriting)
  • 5 tomatillos, about 300 gram (Indonesian: tomat hijau), cut into halves
  • 100 gram shallot (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 6 tablespoon oil (olive oil or canola is a good choice)
  • 1/2 teaspoon salt
  • 10 kaffir lime leaves, remove ribs and shredded
  • 2 tablespoon anchovies (Indonesian: ikan teri nasi), fried until crispy


  1. Boil a pot of water, then add green chilies, tomatillos, shallot, and garlic until wilted, about 5 minutes. Drain and set aside.
  2. With a mortar and pestle, bruise and lightly grind the boiled ingredients.
  3. Heat oil in a frying pan, then fry the ground ingredients along with salt, kaffir lime leaves, and anchovies. Mix well, and cook 5 minutes.
  4. Turn off heat, transfer to a serving bowl, and serve as a side dish to steamed white rice.

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