Indonesian Sambal Tomat | Saveur

Name: Indonesian Sambal Tomat | Saveur
Ingredients: 9 oz. medium-hot red chiles (such as Cayenne, jwala, Holland red fingers, or Fresno), stemmed, seeded, and thinly sliced (2 cups); 6 1 ⁄ 2 oz. cherry tomatoes (1¼ cups); 3 medium shallots, peeled and thinly sliced (⅓ cup); 2 garlic cloves, peeled and thinly sliced (1 Tbsp.); 1 1¾-in. piece fresh ginger, peeled and thinly sliced (2 Tbsp.); 1 ⁄ 4 cup coconut or sunflower oil, plus more as needed; 1 tsp. seedless tamarind paste (or 1 tsp. lime juice mixed with 1 tsp. brown sugar); 1 ⁄ 2 tsp. palm sugar or brown sugar; Salt and black pepper, to taste

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A sweet-hot sambal recipe from Indonesian-Australian cookbook author Lara Lee.

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Ingredients

9 oz. medium-hot red chiles (such as Cayenne, jwala, Holland red fingers, or Fresno), stemmed, seeded, and thinly sliced (2 cups)
6 1⁄2 oz. cherry tomatoes (1¼ cups)
3 medium shallots, peeled and thinly sliced (⅓ cup)
2 garlic cloves, peeled and thinly sliced (1 Tbsp.)
1 1¾-in. piece fresh ginger, peeled and thinly sliced (2 Tbsp.)
1⁄4 cup coconut or sunflower oil, plus more as needed
1 tsp. seedless tamarind paste (or 1 tsp. lime juice mixed with 1 tsp. brown sugar)
1⁄2 tsp. palm sugar or brown sugar
Salt and black pepper, to taste