juice of 1 lime(Persian/Tahiti lime type) If using calamansi, use 3
Instructions
Prep Work
Peel, then quarter the onion and add to your chopper.
Cut the red chillies up into 3-4 pieces and add to the chopper.
Toss the birds eye chillies into the chopper too.
Peel and add the whole garlic cloves into the chopper.
Halve the tomatoes and add to the chopper.
Finally, add the shrimp paste.
Pulse your chopper about 10 times to get a coarsely chopped mix.
Cooking the Onion Sambal
Heat the oil in your chosen pan on medium heat.
Tip in the chopped sambal ingredients, salt and sugar and cook for 5-10 minutes. At 5 minutes, your sambal will still have a certain freshness about it, as the ingredients have only been lightly cooked. 10 minutes will give it a more cooked and deeper flavour.If you think it's too dry, add a splash of water.
Take it off the heat and stir in the lime juice.
Transfer to a clean jar, leave to cool to room temperature, then store in the fridge for up to a week.