Always Use A Condiment: Sambal

Indonesia makes some of the world's best hot sauces—and so can you

Years ago a Dutch friend gave me a jar of sambal that he’d brought back from Holland. It tasted so much richer, deeper, and more exciting than the standard supermarket or even Asian market versions available here that I immediately set about trying to recreate that flavor. It’s important to note at the outset that I’ve never been to Indonesia, and what I was moved to duplicate was a Dutch (albeit made by Indonesian-Dutch people) version that may or may not have resonated as great with someone possessing an intimate familiarity with that cuisine.

So I make no claims to authenticity—and there are many, many kinds of sambal in Indonesia. Having said that, this is a seriously good hot sauce, one with a ton of personality that’s perfect for enlivening dishes from all over Asia (particularly Southeast Asia) and beyond. It’s highly aromatic, and while it’s also pretty wickedly hot that burn is mitigated by a nice sweetness. And you can, of course, use milder peppers or decrease the ratio of chiles in the total. If you’re a fan of heat, and you’re tired of the usual suspects when it comes to hot sauces, this comes together quickly and will win you ardent fans among your spice-loving friends and family.