Sambal salamat is a salsa-style condiment that is very common in Indonesia. It may be added to anything from rice and noodles to eggs, meat, or soups. Often used to add some extra spice to a dish, you should use it sparingly (unless you love the heat!)
You don’t need to remove the skin from the tomatoes. However, if you prefer a more refined result simply cut a crisscross pattern in the bottom of each tomato – around 1/3 an inch deep, then place them into some freshly boiled water for one minute. Remove the tomatoes from the hot water, plunge them into cool water for a further minute, then gently peel away the skin from the flesh.
Using a food processor is not essential, but it is faster than chopping by hand, and you can achieve a much smoother consistency.
Choose your hot sauce carefully. Sambal salamat is a great recipe to use up those hot sauces which have been lurking in the back of the cupboard. Tabasco sauce works well, but I suggest something stronger, like a scotch bonnet or spicy habanero sauce, to give the sambal the kick it deserves.
Check out our recipe, too, for sambal salamat’s big brother, sambal oelek – another Indonesian chili condiment made using a mortar and pestle and a whole lot of spice.
See our sambal salamat recipe being made:
Like this recipe? You’ll love these too:
- What Is Sambal Oelek? Learn all about sambal salamat’s chili paste cousin.
- Gochujang Vs. Sambal Oelek: How do they compare?
- Try These Tasty Sambal Oelek Uses: Looking for ways to use up the jar?
- Place the cilantro and fish sauce into a food processor and pulse until finely chopped
- Peel the tomatoes if you wish to and then cut them into quarters and squeeze out the seeds
- Chop the tomato flesh into small cubes and combine with all of the other ingredients in a small bowl
- Set aside for at least 2 hours before using