Chef Lara Lee's tomato sambal combines fresh long red chiles, sweetly acidic cherry tomatoes, and tangy tamarind paste in a delicious, nearly all-purpose condiment. Sambal, in Indian and Southeast Asian cuisine, refers to condiments — usually ones that pack quite a bit of heat. Chef Lee's version is deliciously spicy on it's own, or slightly milder mixed with creamy mayonnaise. Try it as a dipping sauce for spring rolls or anything fried and crunchy, or as a spread on a sandwich or burger. A spoonful stirred into a pot of soup or stew adds layers of flavor. The tomato sambal will keep for 3 months in the freezer and up to 2 weeks in the fridge.