Sambal Tomat (Tomato Condiment)

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Sambal Tomat (Tomato Condiment)
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Rating: 0
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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 



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

 

Servings
1/2 to 1 cup
Servings
1/2 to 1 cup
Sambal Tomat (Tomato Condiment)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 



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

 

Servings
1/2 to 1 cup
Servings
1/2 to 1 cup
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