Sambal Iris, a vibrant and flavorful Indonesian chili sauce, is a staple condiment in many Indonesian households. Unlike the fiery kick of Sambal Oelek, Sambal Iris offers a milder heat balanced with savory, sweet, and tangy notes. It’s incredibly versatile, pairing perfectly with grilled meats, satay skewers, rice dishes, or even as a zesty spread for sandwiches. In this article, we’ll guide you through making your own Sambal Iris at home.
The Story of Sambal Iris
Sambal Iris, unlike other sambals that rely on a mortar and pestle, gets its name from the Indonesian word “iris,” meaning “to slice” or “to finely chop.” This method of preparation gives the sambal its unique texture and allows the flavors to meld beautifully.
“My grandmother used to make a big batch of Sambal Iris every week,” says Chef Rani Malakar, a renowned Indonesian chef. “It was her secret weapon to add a burst of flavor to any dish.”
Ingredients You’ll Need
Main Ingredients:
- 10-12 Red chilies, deseeded (adjust to your spice preference)
- 6 Shallots, roughly chopped
- 4 Garlic cloves, roughly chopped
- 2 Tomatoes, roughly chopped
Flavor Enhancers:
- 2 tbsp Tomato paste
- 1 tbsp Tamarind pulp, dissolved in ¼ cup warm water and strained
- 1 tsp Salt (or to taste)
- 1 tsp Sugar (or to taste)
Oil for Frying:
- ¼ cup Vegetable Oil
