Sambal Tomat - Tomato Chili Sauce

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 4


  • 3 tablespoon oil
  • 10 red cayenne chilies (Indonesian: cabe merah keriting)
  • 2 to 10 red bird eye chilies (Indonesian: cabe rawit merah)
  • 8 shallots (Indonesian: bawang merah), peeled
  • 4 cloves garlic (Indonesian: bawang putih), peeled
  • 1 tomato, cut into 4 wedges
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
  • 1 teaspoon salt
  • 1 1/2 teaspoon palm sugar (Indonesian: gula Jawa)


  1. Heat oil in a frying pan and sauté cayenne chilies, bird eye chilies, shallot, garlic, tomato, and shrimp paste until fragrant. About 4 to 5 minutes.
  2. Transfer the cooked ingredients to a food processor (or a pestle and mortar), along with salt and palm sugar, and about 1 tablespoon of the cooking oil. Grind into a paste.
  3. Serve immediately, or transfer to a clean jar and chill in the fridge. Always return chilled paste to room temperature prior to serving.

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