Sambal Terasi Chili Shrimp Paste Relish
The quintessential Indonesian condiment: a pungent, fiery relish of toasted shrimp paste, fresh and dried chilies, shallots, garlic, and lime juice. A spoonful transforms any rice dish, grilled meat, or fried egg.
Ingredients
- 8 red fresno chili peppers, stemmed
- 4 bird's eye chilies (Thai chilies), stemmed
- 4 shallots, halved
- 4 cloves garlic cloves
- 1 tsp shrimp paste (terasi or belacan)
- 2 tbsp vegetable oil
- 1 Roma tomato, quartered
- 2 tbsp fresh lime juice
- 1 tsp palm sugar or light brown sugar
- 1/2 tsp salt
Instructions
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1
Wrap the 1 tsp shrimp paste (terasi or belacan) in a small piece of foil and toast in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Let cool.
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2
Place the 8 stemmed red fresno chili peppers, 4 stemmed bird's eye chilies (Thai chilies), 4 halved shallots, and 4 cloves garlic cloves in a blender or food processor. Add the 1 quartered Roma tomato and the toasted shrimp paste (terasi or belacan). Pulse into a coarse paste — do not over-blend; some texture is desirable.
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3
Heat the 2 tbsp vegetable oil in a small skillet over medium heat. Add the chili paste and fry, stirring frequently, for 5-7 minutes until the color deepens and the raw smell cooks off.
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4
Remove from heat and stir in the 2 tbsp fresh lime juice, 1 tsp palm sugar or light brown sugar, and 1/2 tsp salt. Taste and adjust — the sambal should be hot, tangy, slightly sweet, and deeply savory.
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5
Let cool to room temperature before serving. Store covered in the refrigerator for up to 1 week.