Ingredients

• 3 tablespoons vegetable oil, peanut preferred

• 10 shallots, chopped

• 7 cloves garlic, chopped

• 10 large red chiles, stems and seeds removed, chopped

• 2 medium tomatoes, cut in wedges

• 2 teaspoons shrimp paste (trassi)

• 2 teaspoons lime juice, fresh preferred

• Salt

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.

Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.

Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.

Season with salt and allow to cool before using.

Yield: ½ to 1 cup

Heat Scale: Very Hot