20 Spicy Sambals Recipes Authentic

Spice up your meals with the bold, fiery flavors of sambal! Whether you’re a heat seeker or just dipping your toes into the world of chili pastes, these 20 authentic sambal recipes will transform your cooking. From quick weeknight stir-fries to weekend grilling sessions, there’s a sambal for every dish. Ready to turn up the heat? Let’s dive in!

Traditional Indonesian Sambal Terasi

This fiery, umami-packed condiment is a staple in Indonesian kitchens—just a spoonful wakes up any dish with its bold, funky heat.

Ingredients

• 10 red Thai chilies (or 5–6 Fresno chilies for milder heat), stems removed
• 4 cloves garlic, peeled
• 2 small shallots, peeled and quartered
• 1½ tsp shrimp paste (terasi), wrapped in foil
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1½ tsp palm sugar (or light brown sugar)
• ½ tsp salt
• 1 tbsp lime juice

Instructions

1. Toast the shrimp paste: Heat a small skillet over medium. Place the foil-wrapped shrimp paste in the skillet and toast for 2 minutes per side until fragrant. Unwrap and set aside.
2. Blend aromatics: In a food processor, pulse chilies, garlic, and shallots until finely chopped (not puréed).
3. Fry the sambal: Heat oil in the same skillet over medium-low. Add the chili mixture and cook for 5–6 minutes, stirring often, until softened and darkened slightly.
4. Season: Crumble in the toasted shrimp paste, then stir in palm sugar and salt. Cook for another 2 minutes until the sugar dissolves.
5. Finish: Remove from heat and stir in lime juice. Let cool to room temperature before serving.

The magic here is in the toasted shrimp paste—it adds a deep, savory punch that balances the chilies’ heat. Try it smeared on grilled fish or stirred into fried rice!

Tip: For extra smokiness, char the chilies and shallots in a dry skillet before blending.

Malaysian Sambal Belacan

This fiery, umami-packed condiment is a staple in Malaysian kitchens—once you try it, you’ll want to slather it on everything from grilled fish to fried rice!

Ingredients:

• 10 dried red chilies (like arbol or guajillo), soaked in hot water for 20 minutes
• 3 cloves garlic
• 1 small shallot, roughly chopped
• 1 tbsp belacan (Malaysian shrimp paste), toasted
• 1 tbsp tamarind paste
• 1 tsp sugar
• 1/2 tsp salt
• 3 tbsp neutral oil (like vegetable or peanut)

Instructions:

1. Drain soaked chilies and blend with garlic, shallot, toasted belacan, tamarind paste, 1 tsp sugar, and 1/2 tsp salt into a coarse paste.
2. Heat 3 tbsp oil in a skillet over medium-low. Add the paste and fry, stirring constantly, for 8–10 minutes until the oil separates and the mix turns deep red.
3. Cool completely before storing in a jar—it’ll keep for 2 weeks refrigerated.

The magic here? Toasting the belacan mellows its funk while amplifying that addictive savory depth. Tip: For extra smokiness, char the chilies lightly before soaking.

Thai Nam Prik Pao Sambal

This fiery-sweet Thai chili jam is a flavor bomb—stir it into noodles, slather it on grilled meats, or dunk fresh veggies for an instant umami kick.

Ingredients

• 5 dried red chilies (like guajillo), stems removed, soaked in hot water for 15 minutes
• 3 tbsp vegetable oil
• 1/4 cup finely chopped shallots
• 3 garlic cloves, minced
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp fish sauce
• 1 tsp tamarind paste
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. Drain the soaked chilies and blend into a coarse paste with 2 tbsp water.
2. Heat vegetable oil in a skillet over medium-low. Add shallots and garlic, frying for 3 minutes until fragrant and golden.
3. Add the chili paste and cook for 5 minutes, stirring constantly, until the oil separates and turns deep red.
4. Stir in palm sugar, fish sauce, and tamarind paste. Simmer for 2 minutes until glossy.
5. Fold in peanuts and cook for 1 more minute. Cool before storing.

The magic? Slow-cooking the paste caramelizes the sugars, balancing heat with smoky-sweet depth. Tip: For extra richness, swap 1 tbsp oil with shrimp paste (just bloom it with the shallots).

Vietnamese Sambal Chili Sauce

This fiery, tangy sauce is a must-have for spice lovers—it adds a punch to noodles, grilled meats, or even eggs with just a spoonful!

Ingredients:

• 10 red Thai chilies (stemmed, seeds optional for heat control)
• 4 garlic cloves, peeled
• 3 tbsp sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1/4 cup water

Instructions:

1. In a blender, combine chilies, garlic, sugar, fish sauce, lime juice, rice vinegar, and water. Blend until smooth, about 1 minute.
2. Pour the mixture into a small saucepan and simmer over medium-low heat for 8–10 minutes, stirring often, until slightly thickened (it should coat the back of a spoon).
3. Let cool completely before transferring to a jar. The sauce will thicken further as it cools.

The magic here? The balance of sweet, salty, and sour—it’s bold enough to stand alone but versatile enough to elevate any dish.

Tip: For a smoother texture, strain the sauce after blending, but keep the pulp if you prefer a chunkier kick.

Spicy Mango Sambal

This vibrant sambal balances sweet, spicy, and tangy flavors—perfect for spooning over grilled fish or crispy tofu.

Ingredients:

• 2 ripe mangoes, peeled and diced (about 2 cups)
• 1 small shallot, finely minced (about 2 tbsp)
• 1–2 red Thai chilies, thinly sliced (remove seeds for less heat)
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes (optional, for extra kick)

Instructions:

1. In a medium bowl, combine the diced mangoes, minced shallot, and sliced chilies.
2. Drizzle with 2 tbsp lime juice and 1 tbsp honey, then sprinkle with 1/2 tsp salt and 1/4 tsp red pepper flakes (if using). Gently toss to coat.
3. Let sit at room temperature for 10 minutes to allow flavors to meld, stirring once halfway through.

The juicy mango softens just slightly while the chilies and lime keep it bright—no cooking required! Tip: For a chunkier texture, mash half the mango before mixing.

Pineapple Sambal Relish

This sweet-spicy relish is a vibrant condiment that pairs perfectly with grilled meats or even as a bold topping for tacos—just a spoonful adds a tropical kick!

Ingredients:

• 2 cups fresh pineapple, finely diced
• 1 small shallot, minced (about ¼ cup)
• 1 red Fresno chili (or jalapeño), seeded and finely chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp fish sauce
• ½ tsp kosher salt
• 2 tbsp chopped cilantro

Instructions:

1. In a medium bowl, combine pineapple, shallot, and chili.
2. Whisk together lime juice, honey, fish sauce, and salt in a small bowl until honey dissolves. Pour over pineapple mixture and toss gently.
3. Let sit at room temperature for 15 minutes to let flavors meld. Fold in cilantro just before serving.

The magic here? The pineapple’s natural sweetness softens the chili’s heat, while fish sauce adds a sneaky umami depth—no one will guess the secret ingredient!

Tip: For extra texture, add 2 tbsp toasted chopped peanuts when tossing in the cilantro.

Tomato and Shallot Sambal

This vibrant sambal is a flavor-packed condiment that adds a sweet, tangy kick to grilled meats, rice bowls, or even scrambled eggs.

Ingredients:

• 4 medium shallots, peeled and roughly chopped
• 3 large ripe tomatoes, cored and quartered
• 2 tbsp neutral oil (like grapeseed or vegetable)
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp lime juice

Instructions:

1. Heat oil in a skillet over medium heat. Add shallots and cook for 3–4 minutes, stirring often, until softened and lightly golden.
2. Add tomatoes, brown sugar, salt, and red pepper flakes. Reduce heat to medium-low and simmer for 15–18 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
3. Remove from heat and stir in lime juice. Taste and adjust salt or spice if needed.

The magic here is in the balance—caramelized shallots mellow the tomatoes’ acidity, while lime juice brightens everything up at the end. Try it spooned over crispy roasted potatoes for a next-level breakfast.

Tip: For a smokier version, char the tomatoes under the broiler for 5 minutes before adding them to the pan.

Coconut Sambal with Lime

This vibrant Coconut Sambal with Lime is a zesty, tropical condiment that adds a punch of flavor to grilled meats, rice bowls, or even tacos—ready in just 10 minutes!

• 1 cup unsweetened shredded coconut
• 2 tbsp fresh lime juice (about 1 lime)
• 1 small shallot, finely minced
• 1–2 red Thai chilies (or 1 serrano pepper), finely chopped
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 2 tbsp chopped cilantro

1. In a dry skillet over medium-low heat, toast the shredded coconut for 3–4 minutes, stirring often, until lightly golden and fragrant. Transfer to a bowl to cool slightly.
2. Add the minced shallot, chopped chilies, 1 tsp sugar, and 1/2 tsp salt to the coconut. Toss to combine.
3. Drizzle in the 2 tbsp lime juice and stir until evenly coated. Fold in the 2 tbsp cilantro just before serving.

The magic here? Toasting the coconut deepens its nutty sweetness, while the lime keeps everything bright and tangy—no one will guess how simple it is!

Tip: For extra texture, leave the coconut slightly chunky instead of finely shredded.

Grilled Shrimp Sambal

Spicy, sweet, and smoky—these grilled shrimp sambal skewers are a flavor-packed crowd-pleaser that come together in just 20 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp sambal oelek (adjust for spice preference)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1/4 tsp salt
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Instructions:

1. Prep the grill: Heat grill to medium-high (about 400°F).
2. Make the glaze: In a bowl, whisk together 3 tbsp sambal oelek, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, 2 cloves minced garlic, and 1/4 tsp salt.
3. Skewer the shrimp: Thread shrimp onto skewers (4–5 per skewer) and brush lightly with 1 tbsp neutral oil.
4. Grill: Place skewers on the grill and cook for 2 minutes per side. Brush generously with the glaze, then grill 1 more minute per side until shrimp are opaque and slightly charred.
5. Serve: Drizzle with remaining glaze and serve immediately.

The double hit of sambal—both in the glaze and as a finishing drizzle—gives these shrimp a bold, caramelized heat that’s balanced by the honey’s sweetness.

Tip: For extra depth, add 1/2 tsp smoked paprika to the glaze.

Fried Anchovy Sambal

This bold, umami-packed dish balances crispy fried anchovies with a spicy-sweet sambal—perfect for spooning over rice or serving as a punchy appetizer.

Ingredients

• 1 cup dried anchovies (about 2 oz), rinsed and patted dry
• 3 tbsp neutral oil (like vegetable or grapeseed)
• 3 tbsp finely chopped shallots
• 2 cloves garlic, minced
• 1 tbsp sambal oelek (or more to taste)
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Fry the anchovies: Heat oil in a skillet over medium-high. Add anchovies and fry for 2–3 minutes, stirring often, until golden and crisp. Transfer to a paper towel-lined plate.
2. Sauté aromatics: In the same skillet (keep about 1 tbsp oil), cook shallots and garlic over medium-low for 2 minutes until soft.
3. Build the sambal: Stir in sambal oelek, brown sugar, lime juice, and salt. Cook for 1 minute until fragrant.
4. Combine: Return fried anchovies to the skillet, tossing to coat evenly. Cook for 1 more minute to meld flavors.

The magic here? The anchovies stay shatteringly crisp while soaking up just enough spicy-sweet glaze—no soggy bites!

Tip: For extra crunch, spread the fried anchovies on a baking sheet and pop them in a 300°F oven for 5 minutes before mixing with the sambal.

Green Chili Sambal

This fiery yet bright sambal is a must-try for spice lovers—it’s packed with fresh green chilies, tangy lime, and a hint of sweetness to balance the heat.

Ingredients:

• 8–10 fresh green Thai chilies (or serranos), stems removed
• 3 cloves garlic, peeled
• 1 small shallot, roughly chopped
• 1 tbsp coconut sugar (or brown sugar)
• 1 tsp salt
• 2 tbsp lime juice
• 1 tbsp vegetable oil

Instructions:

1. In a food processor, pulse the chilies, garlic, and shallot until finely chopped but not pureed (about 10 pulses).
2. Heat the vegetable oil in a small skillet over medium. Add the chili mixture and cook, stirring often, for 3–4 minutes until fragrant and slightly softened.
3. Stir in the coconut sugar (1 tbsp) and salt (1 tsp), cooking for another 1–2 minutes until the sugar dissolves.
4. Remove from heat and stir in the lime juice (2 tbsp). Let cool to room temperature before serving.

The magic here? The sambal’s texture—chunky enough to scoop onto grilled meats or rice, but saucy enough to drizzle. It’s a condiment that refuses to be ignored.

Tip: For a smokier flavor, char the chilies and shallot in a dry skillet before blending.

Roasted Garlic Sambal

This bold, aromatic sambal balances fiery chiles with sweet roasted garlic—perfect for spooning over grilled meats or stirring into noodles for an instant flavor boost.

Ingredients

• 1 whole garlic head
• 5 red Fresno or jalapeño chiles, stemmed and roughly chopped
• 2 tbsp neutral oil (like grapeseed or avocado), divided
• 1 tbsp lime juice
• 1 tsp brown sugar
• ½ tsp salt

Instructions

1. Roast the garlic: Preheat oven to 400°F. Slice off the top ¼ inch of the garlic head to expose cloves, drizzle with 1 tbsp oil, wrap in foil, and roast for 40 minutes until golden and tender. Cool slightly, then squeeze cloves from skins.
2. Blend the sambal: In a food processor, combine roasted garlic, chiles, remaining 1 tbsp oil, lime juice, brown sugar, and salt. Pulse until chunky but cohesive, scraping down sides as needed.
3. Finish: Transfer to a jar and let sit 15 minutes for flavors to meld. Serve at room temperature.

The slow-roasted garlic tames the chiles’ heat while adding a caramelized depth—no other condiment delivers this much complexity in just three steps.

Tip: For a smokier twist, char the chiles in a dry skillet before blending.

Tamarind and Date Sambal

This sweet and tangy Tamarind and Date Sambal is a versatile condiment that pairs perfectly with grilled meats, rice dishes, or even as a bold sandwich spread.

• 1/2 cup pitted dates, roughly chopped
• 1/4 cup tamarind paste
• 1/4 cup water
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 small shallot, finely minced
• 1 garlic clove, minced

1. In a small saucepan over medium heat, combine the dates, tamarind paste, water, brown sugar, lime juice, red pepper flakes, and salt. Simmer for 5 minutes, stirring occasionally, until the dates soften.
2. While the mixture simmers, heat the oil in a small skillet over medium heat. Add the shallot and garlic, sautéing for 2–3 minutes until fragrant and lightly golden.
3. Transfer the date mixture and sautéed shallot-garlic to a blender or food processor. Blend until smooth, scraping down the sides as needed. If too thick, add 1–2 tbsp of warm water to reach a spoonable consistency.
4. Return the sambal to the saucepan and simmer for another 3–4 minutes to meld the flavors. Let cool before serving.

The magic here is the balance—jammy dates mellow the tamarind’s sharpness, while a hint of heat keeps it lively. Tip: For a smokier twist, toast the red pepper flakes in the oil before adding the shallot.

Lemongrass and Ginger Sambal

This vibrant sambal packs a punch with fresh lemongrass and zesty ginger—perfect for spooning over grilled meats or stirring into noodles for an instant flavor boost.

Ingredients:

• 3 stalks lemongrass, tender inner parts only, finely minced (about ¼ cup)
• 3-inch piece fresh ginger, peeled and grated (about 2 tbsp)
• 4 garlic cloves, minced
• 2–3 red Thai chilies (or 1 serrano), finely chopped
• 3 tbsp neutral oil (like grapeseed or avocado)
• 1 tbsp coconut sugar (or brown sugar)
• 1 tsp kosher salt
• 2 tbsp lime juice
• 1 tbsp fish sauce

Instructions:

1. Heat 3 tbsp oil in a skillet over medium-low. Add lemongrass, ginger, garlic, and chilies. Cook, stirring often, for 5–7 minutes until fragrant and softened (reduce heat if browning too quickly).
2. Stir in 1 tbsp coconut sugar and 1 tsp salt, cooking for 1 minute until the sugar dissolves.
3. Remove from heat and immediately mix in 2 tbsp lime juice and 1 tbsp fish sauce. Let cool slightly before serving.

The magic here? The sambal’s bright, aromatic heat mellows into a sweet-tangy glaze that clings beautifully to whatever you pair it with.

Tip: Store leftovers in a jar in the fridge for up to a week—the flavors deepen over time!

Eggplant and Chili Sambal

This bold and smoky Indonesian-inspired dish pairs tender roasted eggplant with a fiery, tangy sambal—perfect for spooning over rice or noodles.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp neutral oil (like avocado or grapeseed), divided
• 1/2 tsp salt
• 4 shallots, thinly sliced
• 3 cloves garlic, minced
• 2 red chilies (like Fresno or jalapeño), thinly sliced
• 1 tbsp tamarind paste
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp shrimp paste (optional, for umami depth)

Instructions:

1. Roast the eggplant: Toss eggplant with 2 tbsp oil and salt. Spread on a parchment-lined baking sheet and roast at 425°F for 25 minutes, flipping halfway, until caramelized and tender.
2. Make the sambal: Heat remaining 1 tbsp oil in a skillet over medium. Add shallots, garlic, and chilies; cook for 3 minutes until fragrant. Stir in tamarind paste, palm sugar, and shrimp paste (if using), mashing into a coarse paste.
3. Combine: Fold roasted eggplant into the sambal and cook for 2 more minutes to meld flavors. Taste and adjust salt or sugar if needed.

The magic here? The eggplant soaks up the sambal’s punchy heat while keeping its creamy texture—no mushiness in sight!

Tip: For extra crunch, top with fried shallots or crushed peanuts right before serving.

Smoky Paprika Sambal

This bold, smoky sambal is a flavor-packed condiment that’ll jazz up grilled meats, roasted veggies, or even scrambled eggs—ready in just 15 minutes!

Ingredients:

• 6 dried red chilies (like arbol or guajillo), stems removed
• 3 cloves garlic, peeled
• 1 small shallot, roughly chopped
• 1 tbsp smoked paprika
• 1 tsp brown sugar
• 1/2 tsp salt
• 2 tbsp lime juice
• 2 tbsp vegetable oil

Instructions:

1. Soak the dried chilies in hot water for 5 minutes to soften, then drain.
2. In a blender, combine the chilies, garlic, shallot, smoked paprika, brown sugar, salt, and lime juice. Blend into a coarse paste, scraping down the sides as needed.
3. Heat the vegetable oil in a small skillet over medium. Add the paste and cook for 5–6 minutes, stirring often, until the oil separates and the mixture darkens slightly.

The smoky depth of paprika balances the chilies’ heat, while a hit of lime keeps it bright—perfect for spooning over tacos or stirring into mayo for a quick dip.

Tip: For extra smokiness, char the shallot and garlic in a dry skillet before blending.

Sweet and Spicy Sambal Oelek

This fiery yet balanced condiment adds a punch to everything from grilled meats to scrambled eggs—homemade sambal oelek is easier than you think!

Ingredients:

• 8 oz fresh red chili peppers (like Fresno or jalapeño), stems removed
• 3 garlic cloves, peeled
• 1 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 tbsp neutral oil (like grapeseed or vegetable)

Instructions:

1. In a food processor, pulse the chili peppers and garlic cloves until finely chopped (texture should be chunky, not puréed).
2. Heat the oil in a small saucepan over medium-low. Add the chili mixture, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt. Stir to combine.
3. Simmer uncovered for 8–10 minutes, stirring often, until the mixture darkens slightly and thickens to a jammy consistency.
4. Let cool completely before transferring to a jar. Stores in the fridge for up to 3 weeks.

The magic here? The sugar caramelizes just enough to tame the heat without losing the chilis’ bright, fruity kick—perfect for slathering on tacos or stirring into mayo.

Tip: Wear gloves when handling chilies! For milder heat, scrape out the seeds before blending.

Fermented Shrimp Sambal

If you love bold, umami-packed condiments, this fermented shrimp sambal will become your new favorite—it’s briny, spicy, and packed with depth.

• 1 cup dried shrimp, rinsed and drained
• 10 red Thai chilies, stems removed (adjust for heat)
• 4 cloves garlic, peeled
• 1 shallot, roughly chopped
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp sea salt
• 2 tbsp lime juice
• 2 tbsp neutral oil (like avocado or grapeseed)

1. In a food processor, pulse dried shrimp, chilies, garlic, and shallot until finely chopped but not pureed (about 1 minute).
2. Heat oil in a skillet over medium. Add the shrimp mixture and cook, stirring often, for 5 minutes until fragrant and slightly darkened.
3. Stir in palm sugar and salt, cooking for another 2 minutes until the sugar dissolves. Remove from heat and let cool slightly.
4. Transfer to a clean jar, press down to remove air pockets, and drizzle lime juice on top. Seal and ferment at room temperature for 2 days (burp the jar daily).
5. Store in the fridge for up to 1 month. The flavors deepen over time!

This sambal is all about the funky-sweet balance—the fermented shrimp adds a rich savoriness that’s irresistible stirred into rice or noodles.

Tip: For extra tang, let it ferment for 3–4 days (just taste as you go!).

Roasted Tomato Sambal

This vibrant sambal balances smoky roasted tomatoes with a punch of heat and tang—perfect for spooning over grilled meats or swirling into soups.

Ingredients

• 1.5 lbs ripe Roma tomatoes, halved lengthwise
• 3 tbsp neutral oil (like avocado or grapeseed), divided
• 1 tsp kosher salt
• 1 tbsp brown sugar
• 3 garlic cloves, minced
• 1–2 red Fresno chilies (or jalapeños), finely chopped
• 1 tbsp lime juice
• 1 tsp fish sauce (optional for umami depth)

Instructions

1. Roast the tomatoes: Toss tomatoes with 2 tbsp oil and 1 tsp salt. Arrange cut-side up on a parchment-lined baking sheet. Bake at 425°F for 35–40 minutes until edges caramelize.
2. Sauté aromatics: Heat remaining 1 tbsp oil in a skillet over medium. Add garlic and chilies; cook 1 minute until fragrant but not browned.
3. Blend & simmer: Pulse roasted tomatoes, garlic-chili mix, 1 tbsp brown sugar, 1 tbsp lime juice, and 1 tsp fish sauce (if using) in a food processor until chunky. Return to skillet and simmer 5 minutes to meld flavors.

The magic here? Roasting tomatoes intensifies their sweetness, while fish sauce adds a sneaky savory backbone. It’s a condiment that demands repeat meals.

Tip: For extra smokiness, char the chilies directly over a gas flame before chopping.

Herbal Basil Sambal

This vibrant, aromatic sambal packs a punch with fresh basil and a hint of lime—perfect for spooning over grilled meats or stirring into noodles for an instant flavor boost.

Ingredients:

• 2 cups fresh basil leaves, packed (Thai or sweet basil preferred)
• 3 cloves garlic, minced
• 2 small shallots, thinly sliced
• 1–2 red chilies (like Fresno or Thai), stemmed and sliced
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp neutral oil (like grapeseed or avocado)

Instructions:

1. In a small food processor, pulse the basil, garlic, shallots, and chilies until finely chopped but not puréed (about 5 pulses).
2. Heat oil in a skillet over medium-low. Add the chopped mixture and cook, stirring often, until the shallots soften (about 3 minutes).
3. Remove from heat and stir in the lime juice, fish sauce, sugar, and salt. Taste and adjust salt or lime as needed.

The magic here? The basil stays bright and herbal even after cooking, giving this sambal a fresh finish unlike any store-bought version.

Tip: For a smoky twist, char the chilies in a dry pan before blending.

Conclusion

From fiery classics to bold twists, these 20 authentic sambal recipes bring the heat to any meal! Whether you’re a spice lover or just dipping your toes in, there’s a perfect match for your taste buds. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the spice on Pinterest—your fellow heat-seekers will thank you!