- 3 small green or red hot chile peppers, seeded and minced
- 1 medium tomato, seeded and chopped (about 1/2 cup)
- 3 Tbs. fresh lime juice
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 2 medium shallots, minced (about 1/3 cup)
- 2 tsp. soy sauce
- Place all ingredients in a medium bowl and mix well.
- Let stand 10 minutes before serving.
The sambal will keep up to 3 days in a covered container in the refrigerator.