This sambal is commonly served with grilled fish and it can be made fresh, a little like a salsa, or the ingredients can be quickly sautéed for a slightly more intense flavor. If you can’t find lime basil, use regular Mediterranean basil.
MAKES 2 CUPS (400 G)
INGREDIENTS:
- 3 mild red chilies, seeded and sliced into rings
- 1 or 2 bird’s eye chilies (depending on how spicy you want your sambal), seeded and sliced into rings
- 3 medium tomatoes (10½ ounces/300 g total), peeled, seeded, and cut into small cubes
- 3 small shallots (2 ounces/60 g total), finely chopped
- 2 sprigs lime basil, leaves only, coarsely chopped
- Juice of 2 limes
- Sea salt
INSTRUCTIONS:
- Put all the ingredients in a large mixing bowl.
- Season with salt to taste and mix well before serving.
- Serve immediately, or within 24 hours.
