Indonesian Sambal Tomat | Spicy Javanese Tomato Sambal

INGREDIENTS

Ripe tomatoes - 2 cups / 2 to 3 medium
Ripe Green Chilies - 3 -4 
Dry Red Chilies - 3 -4 
Shallots, peeled - ½ cup
Garlic cloves, peeled - 12
Salt to taste
Oil - 2 tsp
Palm sugar - 2 tsp
Tamarind pulp or juice of 1 small lime - 2 tsp
White pepper per taste

DIRECTIONS

1. Remove the stems from the chilies and soak them in hot water. 
2. Make sure the chilies stay immersed in water. This will take about 10-15 minutes.  Drain the softened chillies, but reserve the water.
3. Soak tamarind pulp into 1/4 hot water, set aside.
4. Soak and peel the garlic shallots. In a mixer grind the garlic, shallots, chilies to a coarse mix. The texture should be resembling ground texture and not a smooth one. 
5. Heat a nonstick pan with oil, add this ground paste and keep stirring. If the mixture gets struck, add the reserved water. 
6. Next add the chopped tomatoes, again, stir fry for about 10 minutes until tomatoes are disintegrated.  Add just a little chili soaking water if the mixture sticks to the pan. I pureed most of it to a coarse texture before adding to aid the cooking.
7. Then add palm sugar, tamarind pulp and white pepper.  Combine and stir fry 5 more minutes until the mixture is thickened.  Taste for more salt if necessary.
8. Keep refrigerated for a week in a jar.

Source : Spicing Your Life

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