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3 tablespoons vegetable oil, peanut preferred
10 shallots, chopped
7 cloves garlic, chopped
10 large red chiles, stems and seeds removed, chopped
2 medium tomatoes, cut in wedges
2 teaspoons shrimp paste (trassi)
2 teaspoons lime juice, fresh preferred
Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.
Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.
Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.
Season with salt and allow to cool before using.
Yield: ½ to 1 cup
Heat Scale: Very Hot