18 Spicy Sambals Recipes Delight

Bold flavors await in our roundup of 18 Spicy Sambals Recipes Delight, where we dive into the vibrant world of sambals—a cornerstone of global cuisines known for their fiery kick. Perfect for home cooks looking to spice up their meals, this collection promises to transform your dishes from ordinary to extraordinary. Ready to turn up the heat? Let’s explore these tantalizing recipes together!

Tomato Sambal

Gently, the warmth of the kitchen wraps around you as you begin, the vibrant hues of ripe tomatoes catching the light, promising a dish that’s as much a feast for the eyes as it is for the palate. This Tomato Sambal, with its roots in tradition yet adaptable to the modern table, invites a moment of pause, a celebration of simplicity and flavor.

Ingredients

• For the base:
  • 4 large tomatoes, diced (about 2 cups)
  • 1 medium onion, finely chopped (about 1/2 cup)
• For the spice paste:
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp vegetable oil
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp lime juice

Instructions

1. Heat the vegetable oil in a medium pan over medium heat (350°F) until shimmering.
2. Add the minced garlic and grated ginger to the pan, sautéing for 1 minute until fragrant, stirring constantly to prevent burning.
3. Stir in the chopped onion, cooking for 3 minutes until translucent, a sign the sweetness is being drawn out.
4. Add the diced tomatoes to the pan, mixing well to combine with the onion and spice paste.
5. Season with salt and sugar, then reduce the heat to low (250°F), allowing the mixture to simmer uncovered for 15 minutes, stirring occasionally.
6. Finish by stirring in the lime juice, then remove from heat. The sambal should have a jam-like consistency, with the tomatoes broken down but still slightly chunky.

Kindly, the Tomato Sambal settles into its character, a balance of tangy and sweet, with a texture that’s both smooth and invitingly rustic. Serve it alongside grilled fish or as a bold condiment for sandwiches, where its brightness can truly shine.

Coconut Sambal

Lately, I’ve found myself drawn to the vibrant flavors of Southeast Asia, particularly the fiery yet subtly sweet coconut sambal. It’s a dish that whispers of tropical breezes and the warmth of shared meals.

Ingredients

• For the sambal paste:
  • 2 cups grated coconut
  • 5 dried red chilies, soaked in warm water for 10 minutes
  • 3 cloves garlic
  • 1 inch ginger, peeled
  • 1 tsp salt
• For tempering:
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 5 curry leaves

Instructions

1. Drain the soaked chilies and blend them with garlic, ginger, and salt into a smooth paste.
2. Heat coconut oil in a pan over medium heat (350°F) and add mustard seeds. Wait until they pop, about 30 seconds.
3. Add curry leaves to the pan, stirring for another 10 seconds until fragrant.
4. Mix in the blended chili paste, cooking for 2 minutes until the raw smell disappears.
5. Stir in the grated coconut, ensuring it’s well coated with the paste. Cook for 5 minutes, stirring occasionally.
6. Remove from heat once the coconut turns golden and the mixture is dry.

Rich in texture and bursting with flavor, this coconut sambal pairs beautifully with steamed rice or as a bold accompaniment to grilled fish. Its versatility is only matched by its ability to transport you to sun-drenched shores with every bite.

Green Chili Sambal

Beneath the quiet hum of the kitchen, the making of Green Chili Sambal unfolds, a dish that carries the warmth of summer and the sharpness of fresh greens, inviting a moment of pause in our bustling lives.

Ingredients

• For the paste:
  • 10 green chilies, stems removed
  • 3 cloves garlic
  • 1 inch ginger, peeled
  • 1/4 cup water
• For cooking:
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 cup water

Instructions

1. In a blender, combine green chilies, garlic, ginger, and 1/4 cup water. Blend until a smooth paste forms, scraping down the sides as needed.
2. Heat vegetable oil in a pan over medium heat (350°F) for 1 minute until shimmering.
3. Add the chili paste to the pan, stirring constantly to prevent sticking, for about 5 minutes until the paste darkens slightly.
4. Mix in salt and sugar, stirring for another 2 minutes to meld the flavors.
5. Pour in 1/2 cup water, reduce heat to low (200°F), and simmer for 10 minutes, stirring occasionally, until the sambal thickens to a jam-like consistency.
6. Remove from heat and let cool to room temperature before serving, allowing the flavors to deepen.

Zesty and vibrant, this Green Chili Sambal offers a fiery kick balanced by a subtle sweetness, its texture smooth yet punctuated by the occasional fleck of green. Try it as a bold spread on morning toast or stirred into yogurt for a cooling dip.

Shrimp Paste Sambal

Perhaps it’s the way the shrimp paste sambal clings to the rice, or maybe it’s the deep, umami richness that unfolds slowly, but this dish has a way of making even the simplest meal feel like a celebration.

Ingredients

• For the sambal:
  • 2 tbsp shrimp paste
  • 1 cup chopped red chilies
  • 3 cloves garlic, minced
  • 1 tbsp palm sugar
  • 2 tbsp vegetable oil
• For serving:
  • Steamed rice
  • Fried eggs (optional)

Instructions

1. Heat the vegetable oil in a pan over medium heat (350°F) until shimmering.
2. Add the minced garlic to the pan, stirring constantly for 1 minute until fragrant but not browned.
3. Mix in the chopped red chilies and cook for 3 minutes, stirring occasionally to prevent sticking.
4. Stir in the shrimp paste and palm sugar, combining well with the chili mixture. Cook for another 2 minutes, allowing the flavors to meld.
5. Reduce the heat to low (250°F) and simmer the sambal for 5 minutes, stirring occasionally, until it thickens slightly.
6. Remove from heat and let it cool for 2 minutes before serving.

On the plate, the sambal’s glossy sheen and vibrant hue invite the first bite, where the heat of the chilies is beautifully balanced by the sweetness of palm sugar. Try it draped over a crispy fried egg for a textural contrast that’s utterly satisfying.

Onion Sambal

Dipping into the world of condiments, there’s something profoundly comforting about the simplicity and depth of onion sambal. It’s a humble yet vibrant accompaniment that transforms any meal with its sharp sweetness and gentle heat, a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• For the sambal:
  • 2 large red onions, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice

Instructions

1. Heat the vegetable oil in a medium skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add the thinly sliced red onions to the skillet, stirring gently to coat them in oil. Cook for 5 minutes, or until they begin to soften.
3. Sprinkle the red chili flakes and salt over the onions, continuing to stir occasionally for another 3 minutes to evenly distribute the flavors.
4. Remove the skillet from heat and drizzle the lime juice over the sambal, stirring once more to combine. Let it sit for 2 minutes to allow the flavors to meld.
5. Transfer the onion sambal to a serving bowl. Serve warm or at room temperature.

The onion sambal carries a delightful crunch, with layers of flavor that unfold from sweet to spicy, finishing with a bright lime tang. Try it alongside grilled meats or as a bold topping for avocado toast to elevate your meal with minimal effort.

Garlic Sambal

Evenings like these call for something bold yet comforting, a dish that whispers of warmth and wakes the senses gently. Garlic Sambal, with its fiery heart and aromatic soul, is just that—a blend of heat and sweetness that dances on the palate.

Ingredients

• For the paste:
  • 10 cloves garlic, minced
  • 2 tbsp vegetable oil
• For the sambal:
  • 1/2 cup red chili flakes
  • 1/4 cup brown sugar
  • 1 tbsp tamarind paste
  • 1/2 cup water

Instructions

1. Heat the vegetable oil in a pan over medium heat (350°F) until shimmering.
2. Add the minced garlic to the pan, stirring constantly for 2 minutes until golden but not burnt. Tip: Keeping the garlic moving prevents it from sticking and burning.
3. Mix in the red chili flakes, stirring for another minute to release their oils and aroma.
4. Add the brown sugar, tamarind paste, and water to the pan, stirring to combine all ingredients thoroughly.
5. Reduce the heat to low (250°F) and simmer the mixture for 10 minutes, stirring occasionally, until it thickens into a glossy paste. Tip: A slow simmer helps meld the flavors together beautifully.
6. Remove from heat and let cool to room temperature before serving. Tip: Cooling allows the sambal to thicken further and the flavors to deepen.

Yielding a texture that’s both sticky and supple, this Garlic Sambal carries a punch of heat softened by the sweetness of sugar and the tang of tamarind. Try it drizzled over grilled vegetables or as a bold accompaniment to steamed rice, where its layers can truly shine.

Lemongrass Sambal

Amidst the quiet hum of the kitchen, the vibrant flavors of Lemongrass Sambal come to life, a dish that whispers of distant lands and shared meals. It’s a melody of heat and citrus, a condiment that transforms the ordinary into something memorable.

Ingredients

• For the paste:
  • 2 stalks lemongrass, finely chopped
  • 4 cloves garlic
  • 1 inch ginger, peeled
  • 5 red chilies, stems removed
• For the sambal:
  • 1/4 cup vegetable oil
  • 1 tbsp tamarind paste
  • 1 tsp salt
  • 1 tbsp sugar

Instructions

1. In a food processor, combine lemongrass, garlic, ginger, and chilies. Blend into a smooth paste, scraping down the sides as needed.
2. Heat vegetable oil in a pan over medium heat. Add the paste and fry for 5 minutes, stirring constantly to prevent burning.
3. Stir in tamarind paste, salt, and sugar. Cook for another 3 minutes until the mixture darkens slightly and the oil starts to separate.
4. Remove from heat and let cool to room temperature before serving. Tip: For a smoother texture, pass the sambal through a fine mesh sieve.

Now the sambal sits, a deep red hue with flecks of green, its aroma a promise of the punch it packs. Serve it alongside grilled meats or stir a spoonful into soups for an instant depth of flavor.

Tamarind Sambal

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the slow, meditative process of making tamarind sambal. This dish, with its deep, tangy flavors and subtle heat, invites you to pause and savor each step, transforming simple ingredients into something truly memorable.

Ingredients

• For the base:
  • 1 cup tamarind pulp
  • 2 cups water
• For the spice paste:
  • 5 dried red chilies, stems removed
  • 3 cloves garlic
  • 1 small onion, roughly chopped
  • 1 tsp salt
• For finishing:
  • 2 tbsp brown sugar
  • 1 tbsp vegetable oil

Instructions

1. Soak the tamarind pulp in 2 cups of warm water for 30 minutes, then strain to remove seeds and fibers, pressing to extract as much pulp as possible.
2. In a blender, combine dried red chilies, garlic, onion, and salt. Blend into a smooth paste, adding a tablespoon of water if needed to help it along.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add the spice paste and fry for 5 minutes, stirring constantly to prevent burning.
4. Add the strained tamarind pulp to the pan, stirring well to combine with the spice paste. Simmer on low heat for 15 minutes, allowing the flavors to meld.
5. Stir in 2 tbsp brown sugar, adjusting the sweetness to balance the tanginess of the tamarind. Continue to simmer for another 5 minutes until the sambal thickens slightly.

Finished with a glossy sheen, this tamarind sambal carries a perfect harmony of sweet, sour, and spicy notes. Try it drizzled over grilled fish or as a bold accompaniment to steamed rice, where its vibrant flavors can truly shine.

Mango Sambal

Perhaps there’s no better way to welcome the summer than with the vibrant, tangy sweetness of Mango Sambal, a dish that dances on the palate with its perfect balance of flavors. This recipe, a cherished blend of ripe mangoes and a symphony of spices, invites you to slow down and savor each bite, much like the leisurely days of the season itself.

Ingredients

• For the base:
  • 2 ripe mangoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp lime juice
• For the sambal:
  • 1/4 cup finely chopped red onion
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp vegetable oil
  • 1 tsp red chili flakes
  • 1/2 tsp salt
  • 1 tbsp brown sugar

Instructions

1. In a medium bowl, gently toss the diced mangoes with lime juice to prevent browning. Set aside.
2. Heat vegetable oil in a small pan over medium heat (350°F) until shimmering, about 1 minute.
3. Add red onion, garlic, and ginger to the pan. Sauté until the onion turns translucent, about 2 minutes, stirring occasionally to avoid burning.
4. Stir in red chili flakes, salt, and brown sugar. Cook for another minute until the sugar dissolves and the mixture becomes fragrant.
5. Remove the pan from heat and let the sambal cool to room temperature, about 5 minutes.
6. Fold the cooled sambal into the mangoes until evenly coated. Let the mixture sit for 10 minutes to allow the flavors to meld.

Vivid in both color and taste, this Mango Sambal offers a delightful contrast of textures—from the juicy crunch of mangoes to the soft warmth of the sambal. Serve it alongside grilled fish or as a bold topping for tacos to elevate your meal with a burst of tropical flair.

Pineapple Sambal

Zestfully, let’s embark on a culinary journey to explore the vibrant flavors of Pineapple Sambal, a dish that marries the sweetness of pineapple with the fiery kick of sambal, creating a harmonious blend that dances on the palate.

Ingredients

• For the sambal paste:
  • 2 cups fresh pineapple, diced
  • 5 red chilies, stems removed
  • 3 cloves garlic
  • 1 tbsp ginger, minced
  • 2 tbsp vegetable oil
• For seasoning:
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 1 tbsp lime juice

Instructions

1. In a blender, combine the diced pineapple, red chilies, garlic, and ginger. Blend until a smooth paste forms.
2. Heat the vegetable oil in a pan over medium heat (350°F). Add the blended paste and sauté for 5 minutes, stirring occasionally to prevent sticking.
3. Stir in the salt, brown sugar, and lime juice. Continue to cook for another 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
4. Remove from heat and let the sambal cool to room temperature before serving. This resting period enhances the flavors.

Lusciously tangy with a subtle heat, this Pineapple Sambal pairs wonderfully with grilled meats or as a bold condiment for sandwiches. Its chunky texture and bright color also make it a stunning addition to any dish it accompanies.

Eggplant Sambal

Under the soft glow of the kitchen light, the humble eggplant transforms into a dish of deep, smoky flavors and tender textures, a testament to the quiet magic of cooking. This Eggplant Sambal, with its rich layers of spice and sweetness, invites a moment of pause, a savoring of the simple yet profound pleasures of home-cooked meals.

Ingredients

• For the eggplant:
  • 2 medium eggplants, cut into 1-inch cubes
  • 2 tbsp olive oil
• For the sambal sauce:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tbsp sambal oelek
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1/2 cup water

Instructions

1. Preheat your oven to 400°F (200°C). Toss the eggplant cubes with 2 tbsp olive oil and spread them on a baking sheet in a single layer.
2. Roast the eggplant for 25 minutes, turning once halfway through, until they are golden and tender. Tip: Ensure the eggplant pieces are not overcrowded to allow even roasting.
3. While the eggplant roasts, heat 1 tbsp olive oil in a pan over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
4. Stir in the sambal oelek, soy sauce, brown sugar, and water. Simmer the sauce for 5 minutes, stirring occasionally, until it slightly thickens. Tip: Adjust the heat to prevent the sauce from burning.
5. Add the roasted eggplant to the sauce, gently folding to coat each piece evenly. Cook together for 2 minutes to let the flavors meld. Tip: For a deeper flavor, let the dish sit for 5 minutes off the heat before serving.

Zesty and vibrant, this Eggplant Sambal carries a melody of textures—from the silky eggplant to the slightly crunchy edges—and a harmony of flavors that dance between spicy, sweet, and umami. Serve it over a bed of steamed jasmine rice or alongside grilled meats for a meal that sings with complexity and comfort.

Peanut Sambal

Musing over the quiet hum of the kitchen, I find myself drawn to the rich, vibrant flavors of Peanut Sambal, a dish that marries the creamy depth of peanuts with the fiery kick of sambal, creating a symphony of taste that’s both comforting and exhilarating.

Ingredients

• For the sauce:
  • 1 cup unsalted peanuts
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp sambal oelek
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 cup water
• For garnish:
  • 1 tbsp chopped cilantro
  • 1 tbsp lime juice

Instructions

1. Heat the vegetable oil in a pan over medium heat (350°F) until shimmering.
2. Add the minced garlic and chopped onion, sautéing until golden and fragrant, about 3 minutes.
3. Stir in the sambal oelek, cooking for another minute to release its flavors.
4. Add the peanuts, soy sauce, and sugar, stirring to coat the peanuts evenly.
5. Pour in the water, reducing the heat to low, and simmer for 10 minutes until the sauce thickens slightly.
6. Remove from heat and stir in the lime juice and chopped cilantro for a fresh contrast.

Offering a delightful crunch from the peanuts against the smooth, spicy sauce, this Peanut Sambal can transform a simple bowl of rice into a feast or serve as a bold dip for fresh vegetables.

Anchovy Sambal

Just as the first light of dawn gently touches the earth, there’s something profoundly comforting about the slow simmer of anchovy sambal on the stove. This dish, with its deep umami and subtle heat, invites a moment of pause, a chance to savor the simple joys of cooking.

Ingredients

• For the sambal base:
  • 2 cups dried anchovies, rinsed
  • 3 tbsp vegetable oil
  • 5 cloves garlic, minced
  • 1 large onion, finely chopped
• For the spice paste:
  • 10 dried red chilies, soaked in warm water for 10 minutes
  • 1 tbsp tamarind paste
  • 1 tsp salt

Instructions

1. Heat the vegetable oil in a large pan over medium heat (350°F) until shimmering.
2. Add the minced garlic and chopped onion to the pan, sautéing until golden brown, about 5 minutes. Tip: Stir constantly to prevent burning.
3. Drain the soaked chilies and blend them with tamarind paste and salt into a smooth paste. Tip: Wear gloves to avoid skin irritation from the chilies.
4. Add the chili paste to the pan, stirring well to combine with the garlic and onion. Cook for another 5 minutes until the paste darkens slightly.
5. Gently fold in the rinsed anchovies, ensuring they’re evenly coated with the spice paste. Tip: Lower the heat to prevent the anchovies from becoming too crispy.
6. Simmer the mixture on low heat for 15 minutes, stirring occasionally, until the flavors meld together.

Complex in flavor yet simple in its essence, this anchovy sambal carries a texture that’s both chewy and slightly crisp. Serve it atop steamed rice or as a bold accompaniment to grilled vegetables for a meal that sings with every bite.

Chili Garlic Sambal

Now, as the quiet of the evening settles in, let’s take a moment to explore the vibrant flavors of Chili Garlic Sambal, a condiment that dances on the palate with its fiery yet nuanced character. It’s a humble blend that carries the warmth of chili and the pungent kick of garlic, perfect for those who seek depth in their dishes.

Ingredients

• For the paste:
  • 10 red chilies, stems removed
  • 5 cloves garlic, peeled
  • 1 tbsp vinegar
  • 1 tsp salt
• For cooking:
  • 2 tbsp vegetable oil
  • 1 tbsp sugar

Instructions

1. In a blender, combine red chilies, garlic, vinegar, and salt. Blend until a smooth paste forms, scraping down the sides as needed for an even consistency.
2. Heat vegetable oil in a pan over medium heat (350°F) until shimmering, indicating it’s ready for the paste.
3. Add the chili paste to the pan, stirring frequently to prevent burning. Cook for 5 minutes until the paste darkens slightly and the raw garlic smell dissipates.
4. Sprinkle sugar over the paste, stirring to incorporate. Cook for another 2 minutes to allow the sugar to caramelize slightly, enhancing the sambal’s depth of flavor.
5. Remove from heat and let cool to room temperature before transferring to a jar. The sambal will thicken as it cools.

This Chili Garlic Sambal boasts a glossy texture and a balance of heat and sweetness that elevates any dish it accompanies. Try swirling a spoonful into soups or spreading it on toast for an unexpected twist.

Sweet Soy Sambal

Venturing into the heart of Indonesian cuisine, Sweet Soy Sambal stands as a testament to the delicate balance of sweet, spicy, and umami. This dish, with its rich glaze and fiery undertones, invites a moment of pause, a chance to savor the layers of flavor that unfold with each bite.

Ingredients

• For the sambal:
  • 5 red chilies, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup sweet soy sauce (kecap manis)
  • 1 tbsp vegetable oil
• For serving:
  • 1 cup steamed jasmine rice
  • 2 hard-boiled eggs, halved
  • 1/4 cup fried shallots

Instructions

1. Heat the vegetable oil in a small pan over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and chopped chilies to the pan, sautéing until fragrant, approximately 1 minute, stirring constantly to prevent burning.
3. Pour in the sweet soy sauce, reducing the heat to low. Simmer the mixture for 5 minutes, allowing the sauce to thicken slightly. Tip: For a smoother sambal, blend the chilies and garlic before cooking.
4. Remove the sambal from heat and let it cool for 2 minutes. Tip: The sambal will continue to thicken as it cools, so don’t over-reduce it on the stove.
5. Serve the sambal warm over steamed jasmine rice, garnished with hard-boiled eggs and fried shallots. Tip: For an extra crunch, sprinkle additional fried shallots on top just before serving.

The sambal coats the rice in a glossy, sticky layer, the heat from the chilies mellowed by the sweetness of the soy. Try pairing it with grilled chicken or tofu for a complete meal that dances between comfort and excitement.

Turmeric Sambal

Perhaps there’s no better way to welcome the warmth of summer than with a dish that carries the golden hue of turmeric, a spice that whispers tales of ancient kitchens and healing traditions. Turmeric Sambal, with its vibrant color and gentle heat, is a testament to the beauty of simple ingredients coming together to create something truly memorable.

Ingredients

• For the paste:
  • 1 cup fresh turmeric, peeled and chopped
  • 3 cloves garlic
  • 1 inch ginger, peeled
  • 2 tbsp coconut oil
• For the sambal:
  • 1/2 cup shallots, thinly sliced
  • 2 red chilies, sliced
  • 1 tsp salt
  • 1 tbsp lime juice

Instructions

1. In a blender, combine the fresh turmeric, garlic, and ginger. Blend until a smooth paste forms, adding a tablespoon of water if necessary to help it along.
2. Heat the coconut oil in a pan over medium heat. Add the turmeric paste and sauté for 5 minutes, stirring constantly to prevent sticking. Tip: The paste should darken slightly but not burn, so adjust the heat as needed.
3. Add the shallots and red chilies to the pan. Cook for another 5 minutes, until the shallots are translucent and the chilies have softened. Tip: For a milder sambal, remove the seeds from the chilies before adding them.
4. Stir in the salt and lime juice, mixing well to combine all the flavors. Cook for an additional 2 minutes, then remove from heat. Tip: Let the sambal sit for 10 minutes before serving to allow the flavors to meld beautifully.

How the sambal transforms from a fiery blend to a harmonious condiment is nothing short of magical. Its texture, slightly chunky yet smooth, pairs wonderfully with grilled meats or as a bold spread on toast. The warmth of the turmeric, balanced by the tang of lime, invites you to explore its depths with every bite.

Ginger Sambal

Reflecting on the warmth of ginger and the fiery kick of sambal, this dish brings together the best of both worlds in a harmonious blend that dances on the palate. It’s a simple yet profound way to elevate any meal, offering a glimpse into the rich tapestry of flavors that define comfort food with a twist.

Ingredients

• For the sambal paste:
  • 1 cup fresh red chilies, stems removed
  • 3 cloves garlic
  • 1 inch ginger, peeled
  • 1 tbsp palm sugar
  • 1 tsp salt
• For cooking:
  • 2 tbsp vegetable oil
  • 1 tbsp tamarind paste
  • 1/2 cup water

Instructions

1. In a food processor, blend the red chilies, garlic, ginger, palm sugar, and salt until a smooth paste forms. Tip: Wear gloves to protect your hands from the chili oils.
2. Heat the vegetable oil in a pan over medium heat (350°F) and add the sambal paste. Stir frequently to prevent burning, cooking for about 5 minutes until fragrant.
3. Add the tamarind paste and water to the pan, stirring to combine. Reduce the heat to low (250°F) and simmer for 10 minutes, allowing the flavors to meld. Tip: The sauce should thicken slightly but remain pourable.
4. Remove from heat and let cool before serving. Tip: This sambal can be stored in an airtight container in the refrigerator for up to two weeks, developing deeper flavors over time.

The ginger sambal emerges with a vibrant, glossy sheen, its texture smooth yet punctuated by the occasional fleck of chili. The flavor is a bold symphony of heat, sweetness, and tang, perfect for drizzling over grilled meats or stirring into soups for an instant depth of flavor.

Lime Leaf Sambal

Gently, the aroma of lime leaves fills the kitchen, a reminder of the simple joys that cooking brings. This Lime Leaf Sambal, with its vibrant flavors and soothing preparation, is a testament to the beauty of blending tradition with personal touch.

Ingredients

• For the sambal base:
  • 10 fresh lime leaves, finely sliced
  • 2 red chilies, seeds removed and finely chopped
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp coconut oil
• For seasoning:
  • 1 tsp salt
  • 1 tbsp palm sugar
  • 1 tbsp lime juice

Instructions

1. Heat the coconut oil in a small pan over medium heat until it shimmers, about 2 minutes.
2. Add the shallot and garlic to the pan, sautéing until they turn translucent and fragrant, roughly 3 minutes.
3. Stir in the sliced lime leaves and chopped chilies, cooking for another 2 minutes to release their aromas.
4. Sprinkle the salt and palm sugar over the mixture, stirring continuously until the sugar dissolves completely.
5. Remove the pan from heat and drizzle in the lime juice, mixing well to combine all the flavors.
6. Let the sambal cool to room temperature before serving to allow the flavors to meld together beautifully.

Bright and aromatic, this Lime Leaf Sambal carries a delicate balance of heat, sweetness, and citrus. Serve it alongside grilled fish or stir it into steamed rice for an instant flavor lift.

Conclusion

Whether you’re a spice enthusiast or just looking to add some heat to your meals, our roundup of 18 Spicy Sambals Recipes is a treasure trove of flavors waiting to be explored. Dive into these vibrant dishes, find your favorite, and don’t forget to share your culinary adventures with us in the comments. Loved what you tried? Pin this article to spread the sambal love on Pinterest!