Chili, Onion And Lime - Juice Condiment
(Sambal Iris)
"Sambal" is fiery blends of fresh hot chilies and other seasonings used as relishes or condiments throughout Indonesia. There are scores of "sambal"; some raw, some cooked.
A "sambal" is served in much the same way a Western housewife uses piccalilli or Tabasco. Related to "sambal" is "sambelan", a kind of hot chili sauce in which raw or cooked food is simmered before serving.
What You Need:
1 medium-sized onion, peeled, cut in half lengthwise and sliced lengthwise into 1/8-inch-wide strips
1 small firm ripe tomato, washed, stemmed, cut in half lengthwise and cut into ¼-inch dice
1 small fresh hot red chili, about 1 inch long, stemmed, seeded and cut lengthwise into 1/8-inch-wide strips
1 small fresh hot green chili, about 1 inch long, stemmed, seeded and cut lengthwise into 1/8-inch-wide strips
1. Combine the onion, tomato, red and green chili strips, lime juice and rind in a bowl and mix them together thoroughly.
2. Let the sambal iris stand at room temperature for 30 minutes or so before serving.
NOTE:
1. Sambal dabo dabo lilang is made the same way, but with the addition of 1 teaspoon finely cut fresh basil leaves.
2. Sambal dabo dabo bakasans is also made the same way, but 1 teaspoon trassi is dissolved in the lime juice before it is added to the other ingredients.
