6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil
Preheat cooking oil over medium heat. Add shallots, shrimp
paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.
Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.
Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.