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Chili, Onion And Lime - Juice Condiment
(Sambal Iris)
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"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.
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| What You Need: |
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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 ¼-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
¼ cup strained fresh lime juice
Lime rind
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| How To Cook: |
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1. Combine the onion, tomato, red and green chili strips, lime juice and rind in a bowl and mix them together thoroughly.
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2. Let the sambal iris stand at room temperature for 30 minutes or so before serving.
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NOTE:
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1. Sambal dabo dabo lilang is made the same way, but with the addition of 1 teaspoon finely cut fresh basil leaves.
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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.
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