Sambal has a million variations throughout countries like Indonesia, Sri Lanka and Malaysia. This version is made in New York and inspired by the recipes Auria Abraham learned in her native Malaysia.
Sambal is a combination of chiles and peppers, garlic, oil, and in this version, Makrut lime leaves. It’s great slathered over grilled meats
and fish and you can even use it as a simmering sauce for shrimp or, my favorite, chicken.