Sambal Tomat

Ingredients

• 6 ripe tomatoes, quartered
• 8 red cayenne chiles, stemmed
• 4 red bird's eye chiles, stemmed
• 6 shallots, peeled and halved
• 4 cloves garlic, peeled
• 4 tablespoons vegetable oil
• 1 teaspoon shrimp paste (terasi)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon lime juice

Method

1. 1

   In a 9-inch skillet over medium heat, add 2 tablespoons oil and fry the chiles, shallots, and garlic together, stirring occasionally, until softened and lightly charred in spots, about 8 minutes.

   8:00 · Fry chiles and shallots
2. 2

   Add the tomatoes and shrimp paste to the skillet, and cook, stirring occasionally, until the tomatoes break down and release their juices, about 8 minutes.

   8:00 · Cook tomatoes
3. 3

   Remove from heat and let cool slightly, about 5 minutes.

   5:00 · Cool mixture
4. 4

   Transfer the mixture to a mortar and pestle or food processor, and pound or pulse to a coarse, chunky paste.

5. 5

   Heat the remaining 2 tablespoons oil in the same skillet over medium heat, add the pounded paste, and fry, stirring frequently, until glossy and slightly darkened, about 4 minutes.

   4:00 · Fry sambal paste
6. 6

   Stir in the sugar and salt, and cook 1 minute more.

   1:00 · Cook with seasoning
7. 7

   Remove from heat, stir in the lime juice, and taste for seasoning, adjusting salt or sugar as needed.

8. 8

   Let cool to room temperature before transferring to a jar; serve at room temperature or chilled.