Sambal terasi tomato

Ingredients for 10 servings:

• 3 chili peppers (cabe merah besar), stems removed,
• 10 chili peppers (cabe merah keriting), stems removed
• 4 small onions, red
• 3 garlic cloves
• 3 tbsp oil
• 4 m.-large tomatoes, quartered, the green stem base cut out
• 40 g palm sugar, brown, or 30 g white sugar
• 10 g shrimp paste (Terasi )
• 1 m.-large lemon(s), juice
• Salt to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Sambal with shrimp paste and tomatoes, medium hot and very spicy, goes perfectly with grilled fish

Chop the chilies, onions, and garlic cloves, not too finely, using a food processor. Heat the oil in a pan. Roast everything until fragrant. Dissolve the shrimp paste in the lemon juice. Place the tomato pieces in the food processor and chop briefly, then add to the roasted ingredients. Add the dissolved shrimp paste as well. Mix well and season with salt. Return this mixture to the heat and add the sugar. Cook, stirring gently, until most of the water has evaporated. Use the sambal as soon as possible. It will keep, covered with foil, in the refrigerator for 3-5 days. Note on the chilies: cabe keriting, a thin, elongated, wavy variety. It is slightly less spicy than cabe rawit. Keriting translates as wavy or curly and is often used in connection with hair. Loosely translated, it would be “curly-haired chili.” Cabe merah besar, a large variety sold in Hungary as paprika (merah = red and besar = large). It is medium hot. It loses some of its heat when cooked. However, it has its pitfalls, especially when deseeding. Its capsicum oil attacks the skin and causes a burning sensation and reddening of the fingers for hours, even if you do it under running water. So be sure to wear gloves! Most of the time, however, it is processed with the seeds.