The chili paste sambal is consumed with the same frequency and gusto as ketchup in Western countries. This small-batch version from Auria's Malaysian Kitchen has a wonderful chili-forward flavor, with a balance between the brightness of fresh peppers and the earthiness of dried chilies that makes it adaptable to all manner of recipes. The spice is rounded out with pungent garlic and a touch of sugar and vinegar, and the producer also uses shrimp paste in its recipe, which contributes umami flavor without any fishiness.
Blend sambal into mayonnaise or ketchup as you would sriracha, to make a delicious condiment for sandwiches and burgers. Or add a spoonful to noodle dishes such as Malaysian-Style Noodles with Pork and Mushrooms
and Scallion Noodles
. In Southeast Asian restaurants, chili-garlic sauce is often featured as a tableside condiment for garnishing soups. Try Hot Chili Sambal over our Cinnamon, Beef and Noodle Soup
, inspired by Vietnamese pho, or Singaporean Shrimp and Chicken Noodle Soup (Laksa)
. As an ingredient for cooking, you can get more mileage out of sambal than hot sauce thanks to its thicker consistency, while its complexity makes it a great powerhouse ingredient for weeknight stir-fries. Try substituting sambal for the red chili flakes in our Thai Stir-Fried Spinach
Net weight: 8 ounces
Ingredients: Fresh chilies, dried chilies, canola oil, garlic, cane sugar, fermented shrimp paste, salt, vinegar
Note: Made in a facility that processes soy, wheat, tree nuts, peanuts, fish, shellfish, milk and eggs.