Sambal salamat is a salsa style condiment that is very common in Indonesia. It may be added to anything from rice and noodles to eggs, meat, or soups. Often used to add some extra spice to a dish, you should use sparingly (unless you love the heat!)
You don’t need to remove the skin from the tomatoes. However, if you prefer a more refined result simply cut a crisscross pattern in the bottom of each tomato – around 1/3 an inch deep, then place them into some freshly boiled water for one minute. Remove the tomatoes from the hot water plunge into cool water for a further minute, then gently peel away the skin from the flesh.
Using a food processor is not essential but it is faster than chopping by hand and you can achieve a much smoother consistency.
Choose your hot sauce carefully. Sambal salamat is a great recipe to use up those sauces which have been lurking in the back of the cupboard. Tabasco sauce works well, but I suggest something stronger like a scotch bonnet or spicy habanero sauce to give the sambal the kick it deserves.
Check out sambal salamat’s big brother sambal oelek – another Indonesian chili condiment made using a mortar and pestle and a whole lot of spice.
- 3 large tomatoes
- 1 tablespoon hot sauce
- 4 tablespoons fish sauce
- ½ teaspoon ground sea salt
- 2 tablespoons fresh cilantro
- Place the cilantro and fish sauce into a food processor and pulse until finely chopped
- Peel the tomatoes if you wish to and then cut them into quarters and squeeze out the seeds
- Chop the tomato flesh into small cubes and combine with all of the other ingredients in a small bowl
- Set aside for at least 2 hours before using