Spicy Pepper Sambal

Spicy Pepper Sambal

This is a sambal from Thailand (Issan). It is a wonderfully garlicky and spicy sambal very similar to hmong eggplant dipping sauce. This is my take on the traditional sambal. I love eating this with sticky rice and ovened broiled meat.

Spicy pepper Sambal
Preparation: 5 min. Cooking: 20 minutes

Ingredients:

Nam prik noom chilli dipSeveral bird’s eye chili peppers2 shallots5 small garlic cloves3-4 cherry tomatoes4 thai eggplants (or other eggplants)2 tb fish sauce1 tb fresh lime1/2 tsp palm sugarBroil eggplants on high heat. In 10 minutes, flip the eggplants upside down and cook for another 10 minutes.In a mortar, pound peppers, shallots, garlic and sugar until all mushed. Next add sliced cherry tomatoes and pound several more times. Add the eggplants whole and pound until mush. Add the fishsauce and pound. Add a pinch of salt of desire. Serve as a side dish or as a dipping for meat and rice

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