This is based on the Lankan Filling Station version, which we leave out at room temperature to ferment slightly. It’s fine out of the fridge for a good week or so, but if you find it’s getting too fermenty whisk it into the fridge, where it will keep for weeks and weeks. This sambol is slightly crunchy with a fresh, very hot flavour and possibly a little tang, depending on how long you ferment it for.
Ingredients 6
3 long red chillies, cut into thin rounds
80 g eschalot, finely sliced
12 g salt flakes
8 g chilli flakes
3 g black pepper, freshly ground
1 lime, juiced
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 3
Using a mortar and pestle, pound the and until the eschalot begins to break down but still retains a little texture. You want an amalgamated mix with visible pieces of chilli and onion.
Add the , , , and lime juice, and use the pestle to mix through.
You can eat it immediately, or leave it to ferment slightly at room temperature before using. Either way, it should be served at room temperature.
