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Ingredients
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Base chilies & aromatics
Acid, sweet & salty balance
Umami & finishing
Method
Prepare chilies & aromatics
If using dried chilies
Trim stems and shake out seeds if you want less heat. Place chilies in a heatproof bowl and cover with boiling water. Soak 15–20 minutes until softened. Reserve 2 tbsp of soaking liquid, then drain chilies and roughly chop, discarding thick stems.
If using fresh chilies
Stem chilies and halve if large. For less heat, scrape out seeds. Roughly chop and set aside.
Peel and halve shallots, peel garlic, and roughly chop ginger so they blend smoothly.
Cook and mellow flavors
Heat a skillet or small saucepan over medium heat and add the neutral oil (or use 2 tbsp neutral oil + 1 tbsp toasted sesame for flavor). Add shallots, garlic and ginger and cook, stirring, for 3–5 minutes until softened and fragrant but not browned.
Add the prepared chilies to the pan and cook another 2–3 minutes to release aroma. If the mixture looks dry, add 1–2 tbsp of the reserved chili soaking liquid or water.
Blend into sambal
Transfer the cooked chili mixture to a blender or food processor. Add lime juice, rice vinegar, brown sugar, salt, tamari, and the remaining water (60 ml). Blend until mostly smooth, stopping to scrape down sides. For a chunky sambal, pulse briefly; for a smoother sauce, blend longer.
Taste and adjust: add more salt or tamari for saltiness, more sugar for sweetness, more lime or vinegar for acidity, or a splash more water to thin. If you used dried chilies and want smoky depth, consider adding 1 tsp of toasted chili flakes or a small pinch of smoked paprika.
Finish and store
Optional: For a richer, slightly caramelized flavor, return the blended sambal to the pan and simmer gently 3–5 minutes until slightly reduced, stirring so it doesn’t stick. This also deepens color and mellows raw sharpness.
Stir in optional toasted sesame seeds and chopped cilantro or scallions if using. Allow to cool to room temperature.
Transfer to a clean jar. The sambal will keep refrigerated in an airtight container for 2–3 weeks; the flavor usually improves after a day. Stir before use; top with a thin film of oil to extend shelf life if desired.