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  Added: Jun 16, 2006  •  Visited (441)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
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 ╝-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
  • cup strained fresh lime juice
  • Lime rind

  • How To Cook:
    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.

    To Make: about 2 cups
    This recipe is also available in:
    Cuisine ╗ Oceania ╗ Indonesia
    Main Ingredient ╗ Vegetables ╗ Peppers
    Main Ingredient ╗ Vegetables ╗ Onion
    Main Ingredient ╗ Fruits ╗ Lime
    Dish ╗ Sauces & Condiments

     

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