Batak-style Spicy Tomato Sambal

Ingredients

While the original Llajua from Bolivian cuisine primarily uses locoto peppers, Batak-style Spicy Tomato Sambal incorporates chili peppers commonly found in Batak cuisine, such as bird's eye chili or cabe rawit. Additionally, the Batak version includes lime juice for a tangy twist, enhancing the overall flavor profile. We alse have the original recipe for Llajua, so you can check it out.

• 4 ripe tomatoes, diced (500g) 4 ripe tomatoes, diced (500g)
• 10 bird's eye chili peppers (cabe rawit), finely chopped 10 bird's eye chili peppers (cabe rawit), finely chopped
• 3 shallots, finely chopped 3 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a mortar and pestle, grind the bird's eye chili peppers, shallots, garlic, and shrimp paste into a coarse paste.
2. 2.
   In a pan, heat a tablespoon of oil over medium heat. Add the paste and sauté for 2-3 minutes until fragrant.
3. 3.
   Add the diced tomatoes, salt, and sugar to the pan. Cook for 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
4. 4.
   Remove from heat and let the sambal cool slightly. Stir in the lime juice.
5. 5.
   Transfer the Batak-style Spicy Tomato Sambal to a jar or container and let it cool completely before serving. It can be stored in the refrigerator for up to a week.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If you prefer a smoother texture, you can remove the tomato seeds before dicing.
• Bird's eye chili peppers — Adjust the amount of chili peppers according to your spice tolerance. For a milder sambal, remove the seeds before chopping.
• Shrimp paste — If you prefer a vegetarian version, you can omit the shrimp paste or substitute it with a small amount of miso paste for added umami flavor.

Tips & Tricks

• For an extra smoky flavor, you can roast the tomatoes before dicing them.
• Adjust the spiciness by adding more or fewer chili peppers.
• Let the sambal sit for a few hours or overnight before serving to allow the flavors to meld together.
• Use gloves when handling chili peppers to avoid irritation.
• Experiment with different types of chili peppers for unique variations of the sambal.

Serving advice

Serve Batak-style Spicy Tomato Sambal as a condiment alongside grilled meats, such as Batak-style grilled chicken or roasted pork. It also pairs well with steamed rice, fried noodles, or as a dipping sauce for vegetables.

Presentation advice

Present the Batak-style Spicy Tomato Sambal in a small bowl or jar, allowing its vibrant red color to stand out. Garnish with a sprinkle of chopped cilantro or a lime wedge for an extra touch of freshness.