Balinese Raw Sambal Matah
Sambal, spicy condiments found across Indonesia (and Malaysia and Singapore), come in as many styles and variations as there are cooks in the archipelago. The island of Bali is known for sambal matah, a raw, slaw-like sambal of chiles, shallots, makrut lime or Key lime juice, and coconut oil, often mixed by hand. It's hot, slightly crunchy, tart, rich, and an ideal base for other ingredients, which, depending on the cook's preference, might include terasi, lemongrass, or sweet and floral torch ginger buds. This version from Indonesian photographer Dewandra Djelantik and his mother, Ibu, features roughly equal proportions of chiles and shallots and gets extra zip from lemongrass and citrus juice. Red Kashmiri chiles are mild, similar to poblano. Try pairing it with Balinese Grilled Chicken.
Sambal can be made up to 1 day ahead and stored in an airtight container in refrigerator.
Find Kashmiri and Thai chiles and lemongrass at South Asian or Indian markets or at subziwalla.com.