Prep 10 mins
Cook 10 mins
This hot tomato sambal is popular in Indonesia where is is used to pep up the spice level of any dish on the table, kind of how we serve tabasco on chili.
- 3 ripe tomatoes
- 2.46 ml salt
- 4.92 ml chili sauce
- 59.16 ml nam pla
- 14.79 ml fresh cilantro, chopped finely
- Deskin and deseed each tomato, chopping the remaining flesh finely. Put into a bowl.
- Add the remaining ingredients and mix well. Allow to marinate for a minimum of two hours before serving.
This recipe must have tempted me a lot, because I rarely go to the trouble of peeling and de-seeding tomatoes. But I'm glad I did for this -- great flavours, beautiful colours and so easy to make. I doubled the cilantro because I love it so much. There was a lot of liquid, so 3 tablespoons of fish sauce might be enough in future. Served with steamed rice, Recipe #440588 and steamed green beans. We sure ate well tonight. Thanks for posting.