Tomato sambal is a common Indonesian dipping sauce. It is often served with fresh vegetables or other dipping items and can even be added to soups or other foods for extra flavor. Roasting the tomatoes and shallots provides a superb smokiness and adds another layer to the pungent, spicy, salty, sour, and sweet sauce. This dip really packs in flavor and pairs with many
First roast the shallot and tomato, then mix everything together. If you prefer, you can peel the tomato after roasting. The sambal can be made smooth or chunky according to preference.
2 clove garlic
1 bird eye chili
1 tablet palm sugar
• roast shallot, tomato until browned
• pound garlic, chili, salt, shallot, palm sugar, tomato
• serve with long beans, wing beans, thai eggplant, cucumber, or another fruit or vegetable