An Indonesian sambal is a fiery blend of fresh hot chillies and other seasonings which are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served and used in much the same way we might use Sriracha or tabasco sauce.
They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours.
Of course, our ingredients here are different to the ingredients available in Bali. Our chillies are different, our onions are different, rices are different, and so forth. So when we cook Balinese dishes there will be a difference to the traditional ones. But the flavours will still be so good. Plus, that gives us some leeway to play with the traditional recipe, adding freely available, local ingredients. I love to include cumquat juice and zest and kaffir lime leaves. Coriander and/or Basil leaves go nicely too.
Balinese Sambal Iris | Onion, Tomato and Chilli Condiment
1 medium-sized onion, peeled, cut in half lengthwise and sliced lengthwise into very thin slices
1 small firm ripe tomato, diced in 0.5 cm dice
1 small fresh red chilli, seeded and cut lengthwise into very thin strips
1 small fresh green chilli, seeded and cut lengthwise into very thin strips
0.25 cup strained fresh lime juice
fresh lemon zest
Combine everything in a bowl and mix well. Let sit for 30 mins at room temperature. Serve and enjoy.
recipe notes and alternatives
I adore adding shredded Kaffir Lime leaf to the sambal. Also, when in season, add cumquat rind and juice.
Instead of slicing lengthwise, dice the ingredients.
Add finely shredded basil to the sambal, to make Sambal Dabo Dabo Lilang.