Sambal dabu dabu might be one of Indonesia’s best-kept (and spiciest) secrets! It’s zesty and bursting with bold, sun-drenched flavor, making it a lively addition to a variety of dishes. A must-try for chile lovers everywhere because this will definitely fire up your appetite!
A Note From Kristen
I was blown away the first time I tried sambal from Indonesia. It had everything I love in a relish – tangy, spicy, refreshing, and oh-so-flavorful. Plus, it’s easy to recreate at home with just a few ingredients! Now, it’s my go-to whenever I crave a fresh, fiery sidekick for all kinds of dishes. I hope you enjoy it as much as I do!
~Kristen
What is Sambal Dabu Dabu?
Similar to Mexican salsa, sambal is a staple of Indonesian cuisine, beloved for its bold heat and fresh flavors. Sambal dabu-dabu is a regional variation from Manado, the provincial capital of North Sulawesi, and is commonly made by home cooks there.
Unlike other types of sambal, this recipe is uncooked, so all the spices and ingredients retain their natural freshness. This is much like sambal matah, another raw chili relish from Bali.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Indonesion Sambal
01
COMBINE
Combine the chiles, tomatoes, and shallots in a shallow bowl. Sprinkle with salt and toss gently with your hands or a spoon to bruise them slightly. Add the lime juice.
02
LET IT REST
Let the fiery chili sauce rest for 5–10 minutes before serving, allowing the flavors to come together. Serve and enjoy!
03
SERVE
Serve and enjoy!
Serving Ideas
- Serve with crispy tofu.
- Use as a topping for avocado toast.
- Spoon over roasted veggies like these cabbage steaks.
- Use as a spicy relish for veggie burgers or wraps.
- Top off rice bowls, salads or quesadillas.
Expert Tips
- Some Manado cooks like to crush a small piece of the lime peel and swirl it through the sambal before discarding it, adding an extra layer of fragrance.
- Depending on your heat tolerance, adjust the number of chilies you add to the raw sambal. It’s easier to add more than to tone down the level of spiciness later on.
- Make sure the shallots are finely sliced so the juices from the tomatoes can soften their bite.
- If you want some flavor variations, try adding the following. These ingredients are used in various regional sambal traditions: Diced green mango, fresh basil, kaffir lime leaves, garlic, ginger, vinegar, shrimp paste (terasi — if you’re not vegetarian, this is a traditional addition in some sambals), and other chiles like green bird’s eye, Korean red, or hari mirch.
More Delicious Spicy Condiments You Might Enjoy
Sambal Dabu-Dabu (Raw Indonesian Sambal)
Ingredients
- 8 fresh red bird’s eye or Thai chiles finely sliced
- 2 medium ripe tomatoes diced, I like to use Roma
- 3 shallots thinly sliced
- ½ teaspoon salt
- 1 tablespoon Calamansi lime juice or regular lime juice
- 2 tablespoons coconut oil (optional) gently warmed
Method
- In a bowl, combine the chiles, tomatoes, and shallots. Sprinkle with the salt and gently toss everything together using clean hands or a spoon to slightly bruise the ingredients and help them release their juices.
- Add the lime juice.
- If you prefer a strictly raw and zesty sambal, you can serve it as is. For a more mellow finish, common in some Manado households, pour warm oil over the sambal and give it one final stir.
- Let the sambal rest for 5–10 minutes before serving to let the flavors come together.
- Serve and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
